Ants Climbing a Tree

• servings: 1
• active time: 10mins
• total time: 30mins

Ingredients

1-2 portions of Mung Bean Glass Noodles

100g minced pork

5 garlic cloves

1 thumb of ginger

2-3 green onions

32g mustard greens

1/2tsp Sichuan peppercorns

1/2tbsp Soy

1/4tbsp Shaoxing wine

1tbsp hongyou doubanjiang

500ml chicken stock

Directions

. soak mung bean glass noodles for 20-30mins, trim in half, drain, squeeze out excess water and set aside

. toast 1/2tbsp of Sichuan peppercorns until fragrant, do not burn, then grind

. mince 5 garlic cloves, 1 thumb of ginger and 2-3 green onion whites

. in a dry wok over medium, sear 32g of mustard greens until fragrant and remove

. heat 1tbsp of neutral oil over medium-high until smoking, fry ground pork and break up into small chunks, add 1/2tbsp of soy and a splash of rice wine and cook until liquid has dissipated, then remove the pork and finely mince on a chopping board

. add 1tbsp of neutral oil and heat until smoking, then add garlic and ginger and cook until fragrant before adding back in mustard greens and combining

. return minced pork, and add 1tbsp of doubanjiang while stir-frying until fragrant then add green onion whites

. add noodles and enough chicken stock to just cover, mix well and bring to boil then lower the heat to medium-low and cover wok for 5mins

. simmer uncovered to reduce remaining liquid to your liking, then serve and garnish with spring onion greens, Sichuan pepper and a splash of sesame oil