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Spicy Glass Noodles with Ground Pork

Spicy Glass Noodles with Ground Pork

By Courtney HillApril 25, 2022

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

The peculiar name of this Sichuan classic—Ants Climbing a Tree—is a direct translation from the Mandarin. The little bits of pork clinging to the noodles are said to resemble ants climbing a tree. Thin and wiry, glass noodles go by a few different names, including cellophane noodles, bean threads and sai fun. We soak them in boiling water until softened but not fully tender, and they finish cooking to a bouncy, slippery texture in the skillet as they absorb the added chicken broth. The finished dish is quite dry, rather than saucy, the noodles having taken in much of the moisture and lots of flavor. Chinese chili bean paste called toban djan (sometimes spelled doubanjiang) provides spicy heat as well as deep savoriness and umami. Look for it sold in jars in the international aisle of the supermarket or in an Asian grocery store. If you are unable to source toban djan, 2 teaspoons red miso plus 3 teaspoons chili-garlic sauce is a decent approximation. If you like, drizzle the noodles with sesame oil before serving and offer steamed greens alongside to complete the meal.

Tip

Don’t forget to reserve the scallion whites and greens separately. The whites are cooked with the ginger and garlic; the greens are tossed in just before serving.

Ingredients
  • 4

    ounces glass noodles (see headnote)

  • Boiling water, for soaking the noodles

  • 8

    ounces ground pork

  • 2

    teaspoons plus 1 tablespoon soy sauce, divided

  • Kosher salt and ground black pepper

  • 2

    teaspoons grapeseed or other neutral oil

  • 2

    scallions, thinly sliced, whites and greens reserved separately

  • 1

    tablespoon minced fresh ginger

  • 2

    medium garlic cloves, minced

  • 1 - 2

    Fresno or jalapeño chilies, stemmed, seeded and chopped

  • 1

    tablespoon chili bean paste (toban djan)

  • 1

    teaspoon white sugar

  • ½

    cup low-sodium chicken broth

Step 1

Place the noodles in a medium heatproof bowl and pour in boiling water to cover. Let stand until the noodles are pliable, about 15 minutes, then drain in a colander and rinse under running cold water. Using kitchen shears, snip the noodles in several places to cut them into shorter lengths.

In a small bowl, stir together the pork, the 2 teaspoons soy sauce and ½ teaspoon pepper.

Step 2

In a 12-inch skillet over medium-high, combine the pork mixture and the oil. Cook, breaking the meat into tiny bits, until it is no longer pink, 2 to 4 minutes. Add the scallion whites, ginger, garlic, chili(es) and chili bean paste; cook, stirring, until fragrant, about 1 minute.

Stir in the remaining 1 tablespoon soy sauce and the sugar, then add the broth and bring to a boil. Add the noodles to the skillet and cook, stirring often, until the noodles have absorbed the liquid and the bits of pork cling to the strands, 3 to 5 minutes.

Step 3

Off heat, stir in the scallion greens. Taste and season with salt and pepper.