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Ants climbing a tree: spicy vermicelli stir-fry (蚂蚁上树)


  • 100g (3.5oz) dry mung bean vermicelli noodles
  • 1.5 tablespoons cooking oil
  • 1 tablespoon Sichuan chilli bean paste (see note 1)
  • 1/2 teaspoon chilli powder
  • 150g (5.3oz) minced pork / beef
  • 1 teaspoon minced ginger
  • 1 teaspoon Shaoxing rice wine
  • 1/2 teaspoon light soy sauce
  • 250ml (1 cup + 1 tablespoon) hot water
  • 1 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 1 stalk spring onion, chopped
  • 2 cloves garlic, crushed
  • 1 fresh chilli (for garnishing, optional) 


  • Soak noodles in heat water for five minutes (or in cold water for ten minutes) till they're soft and pliable. Rinse beneath cold water and drain. Set aside.
  • Heat up oil in an exceedingly pan (or a cookery pan) over a medium high heat. in short fry chili bean paste and chili powder, then stir in minced pork, ginger, rice wine and soy. Fry till well combined.
  • Pour in quandary. Then add sugar, white pepper and also the noodles.
  • Cook till most of the water is absorbed by the noodles. Stir in onion and garlic. Serve warm

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