Mung Bean Noodles with Pork (Ma Yi Shang Shu)

螞蟻上樹

Mung Bean Noodles with Pork (Ma Yi Shang Shu)
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Your rating: None Average: 4.8 (16 votes)
Author: tess
Date: 12-4-11
Servings: 2-3
Prep Time: 15 minutes
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Ma Yi Shang Shu is a dead-simple Sichuan dish that's also known by the name "ants climbing up a tree". If you've got ground pork and mung bean threads on hand, you've essentially got all of the ingredients for this dish.

A word about ingredients: mung bean threads are usually available in the dried aisle of your Asian grocer, and often come in small bundles (see photo). Sichuan cuisine often makes use of a spicy bean paste -- look for "broad bean" in the ingredients (as opposed to soybeans), and a dark, rich color.

Recipe Ingredients:

  • 2 small packets of mung bean noodles (approximately 3-4 oz)
  • 1/2 lb ground pork
  • 1 tbsp grated ginger & juice
  • salt to taste
  • vegetable oil for frying
  • 1/2 tbsp Sichuan chili bean paste -- doubanjiang (辣豆瓣酱)
  • pinch of sugar
  • 2 stalks scallions, chopped
  • 1 to 1 1/2 cup chicken stock
  • 2 tbsp soy sauce

Recipe Steps:

  • Add ginger and a pinch of salt to the ground pork. Let sit for a few minutes.
  • Soak the mung bean noodles in a bowl of water for a few minutes. The noodles will take on water so don't leave them sitting around for too long. Make several cuts using scissors, so that the noodles will be in easy-to-eat lengths (and mix better with the rest of the ingredients). Drain the noodles.
  • Heat a wok, add vegetable oil, and cook the pork for a few minutes, using a spatula to break the pork apart into small bits (these are your "ants"!)
  • Add chili bean paste, scallions and sugar, stirring thoroughly.
  • Now add the noodles, chicken stock and soy sauce. Bring the broth to a boil, then reduce and simmer until the liquid mostly evaporates. Taste, and add more sugar/salt if you'd like. Garnish with additional green onion or cilantro.

Serving Size: 2-3
Preparation Time: 15 minutes

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