Ants Climbing a Tree Glass Noodles

• servings: 2 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

4 ounces mung bean glass noodles (

2 tablespoons vegetable oil

6 ounces ground pork

3 garlic cloves,

1 tablespoon ginger

2 tablespoons Chinese spicy fermented bean sauce

1/4 teaspoon pepper

1 teaspoon white sugar

2 teaspoons soy sauce

2 cups chicken stock

1/3 cup green onions

Directions

Add dry glass noodles to a large bowl and cover with cold water. Gently loosen the noodles apart with your fingers, and submerge noodles completely in water. Let soak for 10 minutes. Drain well and reserve.

Meanwhile, for the sauce, add oil to a skillet set over medium-high heat. Add pork, and cook for 3 or 4 minutes, breaking up the meat into small crumbles with a spatula. Continue to cook until pork starts to brown, 1 or 2 minutes more.

Add garlic, ginger, and fermented bean sauce, and cook, stirring, for 1 minute. Add Sichuan pepper and sugar, and cook, stirring. 30 seconds more.

Add soy sauce and chicken broth; raise the heat to high and bring sauce to a boil. Add drained noodles and green onions.

Cook, stirring with tongs, until noodles are soft, but retain a slight chewiness, 2 to 3 minutes. Remove from heat; noodles will continue to soak up most of the liquid after removing from heat.

Transfer into a serving bowl and garnish with more sliced green onions.

Nutrition

• Calories: 860 kcal
• Total Fat: 37 g
• Saturated Fat: 10 g
• Unsaturated Fat: 0 g
• Cholesterol: 88 mg
• Sodium: 1107 mg
• Total Carbohydrate: 82 g
• Dietary Fiber: 17 g
• Total Sugars: 13 g
• Protein: 49 g