'Ants on a Tree' Vermicelli

Mayi Shang Shu (蚂蚁上树)

Silky Chinese vermicelli is stir-fried with crispy bits of minced pork belly, crunchy bits of diced celery, and fragrant bits of sliced scallion – all of it combined with the heat of pickled chilies.

'Ants on a Tree' refers to the tiny bits of Minced Pork clinging to Chinese Vermicelli like ants climbing a tree. The Pork provides excellent contrast to the Noodles which are soft and a bit slippery. These complementary textures are further enhanced by Chinese Celery, which adds a pleasant crunch. Meanwhile, the fragrant-spicy (香辣) heat permeates every bite as flavor from the Breath of the Wok (锅气) lingers with an incredible semi-smokiness.

Chinese ‘Vermicelli’ (粉条) are also known as Glass Noodles and Cellophane Noodles because of their translucency. Chinese Vermicelli are typically made from sweet potato starch and occasionally mung bean starch, with slight differences in flavor. However, Sweet Potato Vermicelli seem to be more common in Sichuan and the preferred Noodles for this dish. Sweet Potato Vermicelli are generally sold as either thin, medium, or thick dried Noodles. Generally, thin Vermicelli is used for ‘Ants on a Tree’ and other stir-fried Glass Noodle Dishes, and medium to thick Vermicelli are used for Soup Noodles like Sour-Spicy Glass Noodles (酸辣粉).

When preparing the Chilies, Celery, Scallion, and Garlic Sprouts, keep in mind the size of the Minced Pork. The size of all these additives should be roughly the same. This will ensure everything is cooked uniformly and tastes great, both in flavor and texture. Actually, texture is one of the most important aspects of ‘Ants on a Tree’ Vermicelli. It’s quite easy to season this dish, but maintaining proper texture requires more control. As such, Celery, Scallion, and Garlic Sprouts are only added toward the very end of the cooking process. The Celery should still be tender-crisp while the Scallion and Garlic Sprouts should be unwilted.

Prep Time: 15 min

Cook Time: 10 min

Total Time: 25 min

Serving: 2 - 4 people

Ingredients

150 grams Glass Noodles (粉条; Preferably thin Sweet Potato Vermicelli 红薯粉条)

100 grams Pork Belly

Base-Aromatics
6 - 10 Pickled Red Chilies (Up to 20 grams)
3 cloves of Garlic
1 2-inch block of Ginger

Final-Aromatics
2 – 4 stalks of Chinese Celery
1 – 2 green stalks of Small Scallion (小葱)
1 green stalk of Garlic Sprout (蒜苗)

Stir-Fry Ingredients
Peanut Oil
1 tsp. Green Sichuan Peppercorns
1 Tbsp. Sichuan Chili Bean Paste

Seasonings
1 tsp. Light Soy Sauce
1 tsp. Dark Soy Sauce
1/4 tsp. MSG
1/4 tsp. Chicken Bouillon Powder
1/4 tsp. White Sugar

Brightening Oil
1/2 tsp. Scallion Oil, Sichuan Pepper Oil, or Sesame Oil

Directions

1.) Break the Glass Noodles in half, if necessary, and soak them in hot water for 15 minutes while preparing the other ingredients.

(Some brands of Chinese Vermicelli require boiling the noodles for around 5 minutes. Follow the package directions so that the Vermicelli is soft all the way through. Whatever method you use, be sure to shake off excess water prior to stir-frying them. I usually fully soften the Vermicelli and then allow the Noodles to rest in a colander or strainer until ready to stir-fry).

2.) Slice the skin off of the Pork Belly and discard it. Thinly slice the Pork, and then using a cleaver in each hand, finely mince the Pork Belly until it resembles ground pork. Place the minced Pork in a bowl and set it aside.

3.) Prepare a bowl for the Base-Aromatics, placing everything into the same bowl:

• Cut the Pickled Red Chilies into 1/2-inch pieces. Set aside in the bowl.
• Peel, smash, and roughly mince the Garlic.
• Peel, smash and roughly mince the Ginger.

4.) Prepare a bowl for the Final-Aromatics, placing everything into the same bowl:

• Celery: Run the knife down the length of the Celery, if necessary, to create long 1/4-inch-thick strips. Cut across these strips, dicing the Celery into large granules.
• Scallion: Slice across the green stalks cutting them into 1/4-inch-thick pieces.
• Garlic Sprouts: Slice down the length of the green stalk, cutting it into long 1/4-inch-thick strips. Cut across the strips dicing the Garlic Sprout slicing them into 1/4-inch-long granules.

5.) Add about 1/4 cup of Peanut Oil to a seasoned wok and heat on medium-high until tiny wisps of smoke rise from the metal like Breath from the Wok (锅气). Pull the wok away from heat and add the Green Sichuan Peppercorns followed almost immediately by the minced Pork.

6.) Reduce the heat to medium, return the wok to heat, and stir-fry the minced Pork and Peppercorns for about 45-seconds until the Pork is white and the granules separate easily.

7.) Pull the wok away from heat and add the Base-Aromatics along with the Chili Bean Paste, stir-frying for just a second off of heat. Then, return the wok to heat and stir-fry everything a few seconds until the Chili Bean Paste has been fully combined.

8.) Increase the heat to high, add the Glass Noodles and stir-fry them for about 30 seconds, drawing the ‘Breath of the Wok’ once more.

9.) Pull the wok away from heat and quickly add the Seasonings (Light Soy Sauce, Dark Soy Sauce, Salt, MSG, Chicken Bouillon, and Sugar). Return the wok to heat and stir-fry everything just a few more seconds until mixed.

10.) Pull the wok away from heat and add the Final-Aromatics along with a splash of Brightening Oil. Return the wok to heat and stir-fry everything just a few seconds until everything is fully incorporated. Plate the delicious ‘Ants on a Tree’ Vermicelli and serve immediately.

 

Contribute to Sichuan Soul

Sichuan Soul is funded in part thanks to generous contributions by fans like you! Your donations supply Sichuan Soul with the funding needed to provide quality recipes and photos. All donations are processed safely and securely through PayPal. You can donate any amount using the 'Donate' button below. Thank you for your support.

 

Privacy Policy