Sichuan Cuisine · tested Chinese home cooking
Ants Climbing a Tree Recipe
蚂蚁上树 Mǎ Yǐ Shàng Shù
One of the most whimsically named dishes in Chinese cuisine – ground pork clings to translucent glass noodles, resembling ants climbing tree branches. A Sichuan comfort dish that's incredibly flavorful. This version is written for Western home kitchens, with supermarket-friendly measurements, practical substitutions, and clear visual steps.
Why this recipe works
This recipe keeps the flavor profile recognizable while making the workflow realistic for American and European kitchens. The ingredient list prioritizes items you can buy at mainstream grocery stores, with Asian-market upgrades where they truly matter.
Shopping notes for Western cooks
Most ingredients are easy to find at major U.S. and European supermarkets. For pantry items like Shaoxing wine, Chinkiang black vinegar, doubanjiang, Sichuan peppercorns, dried chilies, oyster sauce, and dark soy sauce, check an Asian market or order online. Use dry sherry for Shaoxing wine, balsamic plus rice vinegar for black vinegar, and tamari for a gluten-aware soy sauce swap when needed.
Ingredients
- 3.5 oz glass noodles (mung bean vermicelli)
- 5 oz ground pork
- 2 tbsp doubanjiang
- 2 cloves garlic, minced
- 1 1-inch piece fresh ginger, minced
- 2 scallions, chopped
- 1 cup chicken stock
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp neutral high-heat oil such as avocado, canola, peanut, or grapeseed oil
- 1 tsp sesame oil
Step-by-step instructions
Step 1
Soak glass noodles in warm water for 10 minutes until…
Soak glass noodles in warm water for 10 minutes until softened. Drain and cut into 15cm lengths.
Step 2
Heat oil in a wok over medium heat
Heat oil in a wok over medium heat. Add ground pork and stir-fry until browned, breaking it into small pieces.
Step 3
Add doubanjiang, garlic, and ginger
Add doubanjiang, garlic, and ginger. Stir-fry for 1 minute until fragrant and oil turns red.
Step 4
Add chicken stock, soy sauce, and sugar
Add chicken stock, soy sauce, and sugar. Bring to a simmer.
Step 5
Add drained noodles
Add drained noodles. Cook for 3-4 minutes, stirring occasionally, until noodles have absorbed most of the liquid.
Step 6
Stir in sesame oil and scallions
Stir in sesame oil and scallions. Serve hot. The noodles should be moist but not soupy.
Cook’s notes
- Don't oversoak the noodles – they should be pliable but still firm before cooking
- The noodles absorb the sauce quickly – serve immediately after cooking
- The dish name comes from the way the small pork pieces cling to the thin transparent noodles
- Add a little extra stock if the noodles absorb all the liquid before they're fully cooked
Common questions
Can I make Ants Climbing a Tree less spicy?
Yes. Reduce dried chilies, chili paste, or Sichuan peppercorns first, then add heat back at the table with chili oil.
What should I serve with it?
Steamed jasmine rice, a crisp cucumber salad, or a simple green vegetable make the meal feel complete without extra work.