Spicy Pork with Cellophane Noodles Ants on Trees
Dive into the bold and aromatic flavors of **Spicy Pork with Cellophane Noodles, also known as Ants on Trees**, a classic Sichuan-inspired dish that combines tender ground pork with silky vermicelli noodles coated in a savory, spicy sauce. This quick-and-easy recipe features Sichuan doubanjiang (fermented chili bean paste) for a rich, umami-packed kick, while aromatic ginger, garlic, and green onions infuse every bite with irresistible freshness. The dish is finished with a drizzle of nutty sesame oil and optional crushed chili flakes for an extra layer of heat. Perfect for weeknight dinners, this 30-minute meal is a satisfying combination of texture and spice, making it a must-try for lovers of Chinese cuisine. Ready to impress? Serve this flavorful creation on its own or alongside steamed greens for a complete and delightful feast.
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Recipe Information
Ingredients
- 300 grams ground pork
- 150 grams cellophane noodles (vermicelli)
- 2 tablespoons vegetable oil
- 1 tablespoon ginger, finely minced
- 2 cloves garlic, finely minced
- 2 stalks green onion, finely chopped
- 1 tablespoon Sichuan doubanjiang (fermented chili bean paste)
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine (Chinese cooking wine)
- 300 milliliters chicken stock or water
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 2 teaspoons water (for cornstarch slurry)
- 1 teaspoon sesame oil
- 0.5 teaspoon crushed red chili flakes (optional for extra heat)
Instructions
Soak the cellophane noodles in warm water for 10 minutes or until soft. Drain and set aside.
In a small bowl, mix the cornstarch with 2 teaspoons of water to create a slurry. Set aside.
Heat a large skillet or wok over medium-high heat and add the vegetable oil.
Add the minced ginger, garlic, and half of the green onions to the skillet. Stir-fry for 30 seconds until fragrant.
Add the ground pork to the wok and cook, breaking it into small pieces, until it is no longer pink, about 4-5 minutes.
Stir in the doubanjiang and crushed red chili flakes (if using) and cook for 1-2 minutes to release the flavors.
Pour in the soy sauce, Shaoxing wine, chicken stock, and sugar. Stir to combine and bring the mixture to a simmer.
Add the soaked cellophane noodles to the skillet, tossing to coat them evenly in the sauce.
Reduce the heat to medium and let the mixture simmer for 3-4 minutes, allowing the noodles to absorb some of the sauce.
Stir the cornstarch slurry into the skillet and cook for another 1-2 minutes to thicken the sauce.
Drizzle the sesame oil over the dish and toss gently to combine.
Remove from heat and garnish with the remaining green onions.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.1 g | 135% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 3828 mg | 166% | |
| Total Carbohydrate | 148.4 g | 54% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 7.2 g | ||
| Protein | 84.2 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 348 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
