Ma Yi Shang Shu — Ants Climbing a Tree

Ingredients

• 150g sweet potato glass noodles (fen tiao)
• 200g pork mince
• 1 tbsp Shaoxing rice wine
• 1 tbsp light soy sauce
• 2 tbsp vegetable oil
• 1 1/2 tbsp Pixian chilli bean paste (doubanjiang)
• 3 cloves garlic, finely chopped
• 2cm piece fresh ginger, finely chopped
• 250ml chicken stock
• 1 tsp caster sugar
• 1 tsp toasted sesame oil
• 3 spring onions, finely sliced
• 1 tbsp chilli oil (optional)

Method

1. Soak the glass noodles in warm water for 15 minutes until pliable, then drain. Snip once or twice with scissors so they are easier to eat.

2. Mix the pork with the Shaoxing wine and half of the soy sauce.

3. Heat the oil in a wok over a medium-high heat. Add the pork and stir-fry for 3 to 4 minutes, breaking up the mince, until browned and crumbly.

4. Push the pork to the side and fry the chilli bean paste in the oil for 30 seconds until red and fragrant. Add the garlic and ginger and stir for 20 seconds.

5. Pour in the stock and add the sugar and remaining soy sauce. Bring to the boil, then add the drained noodles.

6. Cook, tossing often, for 4 to 5 minutes until the noodles are soft and have absorbed nearly all the sauce.

7. Stir in the sesame oil, spring onions and chilli oil, if using, and serve at once.