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Meat, East Asian

Ants Climbing a Tree

Ants Climbing a Tree is a Chinese dish of glass noodles stir fried with spicy ground pork, serves 4, ready in 30 minutes, easy difficulty, around €2.30 per person. The key is soaking the noodles properly and letting the sauce absorb slowly so they turn glossy.

Tonight, a dish with a fun name, ants climbing a tree, glass noodles stir fried with spicy ground pork clinging to them like tiny ants.

Ants Climbing a Tree
Total time
30 min
Difficulty
Easy
Cost per person
€2.30
Calories per person
460 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

The name gets a smile before the first bite, but the texture is what really stands out, translucent, slippery noodles wrapped around little browned flecks of pork that look like they're climbing up them. The heat from the doubanjiang stays mild, carried by raw garlic and ginger, without ever covering up the pork.

This is a perfect weeknight dish, ready in half an hour, with ingredients you can find in the Asian aisle of most supermarkets. Mon Chou suggests it for evenings when you want to surprise the kids with a name that makes them laugh, while keeping the dish mild and easy to eat.

The ingredients

4 people

Pantry

  • Mung bean glass noodles 200 g
  • Doubanjiang chili paste 1 tbsp
  • Soy sauceoften in the pantry 2 tbsp
  • Chicken broth 25 cl
  • Vegetable oiloften in the pantry 2 tbsp

Butcher

  • Ground pork 300 g

Fruits and vegetables

  • Garlic 3 cloves
  • Fresh ginger 10 g
  • Scallions 3 sprigs

Allergens Soy, Gluten

The step by step recipe

  1. Soak the glass noodles in warm water, then drain them. 10 min

    Cut them with scissors, they'll be easier to stir fry.

  2. Heat the oil in a wok and fry the doubanjiang with the chopped garlic and ginger. 2 min

    Without doubanjiang, swap in tomato paste with chili, it works well too.

  3. Add the ground pork and stir fry, breaking it up as it cooks. 5 min

    Let it brown over high heat, the little colored bits are the ants.

  4. Pour in the broth and soy sauce, then add the noodles and let them absorb the liquid. 5 min

    Stir constantly, the noodles soak up the sauce and turn glossy.

  5. Sprinkle with sliced scallions and serve right away.

    A dash of black vinegar at the end lifts the dish, that's the Chinese touch.

Our tips to get it right

  • Drain the glass noodles well before adding them to the wok, extra water dilutes the sauce and stops the dish from absorbing the broth properly.
  • Prep every ingredient before you start cooking, the wok stage moves fast and leaves no time to chop garlic or ginger halfway through.
  • Use a wok or a deep skillet, the noodles swell as they soak up the liquid and need room to be tossed around.

The variations

  • Swap the ground pork for ground beef for a stronger flavor, the recipe works just as well.
  • For a vegetarian version, replace the pork with sliced shiitake mushrooms and use vegetable broth instead of chicken broth.
  • For kids sensitive to spice, cut the doubanjiang in half and serve a portion before adding extra chili for the adults.

What to serve it with

  • A light miso soup
  • Steamed vegetables, broccoli or bok choy
  • Hot green tea

Storage

Store leftovers in the fridge in a sealed container for 2 to 3 days. Freezing isn't ideal, the noodles lose their texture once thawed. Reheat in a skillet with a splash of water or broth to bring back moisture.

Questions about this dish

Can I replace the doubanjiang chili paste?

Yes, without doubanjiang, mix tomato paste with a bit of chili powder or chili paste. The flavor will be slightly less fermented but still tasty.

Can I prep this dish ahead of time?

You can chop the garlic, ginger, and scallions ahead and keep them in the fridge. Soak the noodles and cook the dish right before serving though, so they stay glossy and firm.

Why soak the noodles in warm water instead of boiling water?

Warm water rehydrates the noodles gently without softening them too much. In boiling water, they turn mushy and can fall apart once in the wok.

Is this dish kid friendly?

Yes, the heat from the doubanjiang stays mild and can easily be reduced. The noodles are soft and easy to eat, and kids often love the funny name as much as the taste.

How long does it take to make a plate of ants climbing a tree?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a plate of ants climbing a tree?

About 460 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a plate of ants climbing a tree cost?

About €2.30 per serving, or €9.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten. Always check the labels of the products you buy.

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