Ants climbing a tree (蚂蚁上树)
蚂蚁上树 Mǎyǐ shàng shùSay it: MAH-yee shang-shoo
Ants climbing a tree (蚂蚁上树) is a beloved Sichuan noodle dish that looks like tiny insects scurrying over a branch. It features slippery glass noodles tossed with spicy minced pork, fermented doubanjiang, and fiery Sichuan peppercorns, creating a harmonious blend of salty, numbing, and slightly sweet flavors. Traditionally enjoyed as a hearty main meal, it’s popular in street stalls and family kitchens across southwestern China, especially during cold months when warm, robust dishes are prized.
Ants climbing a tree (蚂蚁上树)
蚂蚁上树, Mǎyǐ shàng shù
Pronounced MAH-yee shang-shoo
- Serves
- 4
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains soy, gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the noodles
For the pork & sauce
Method
Soak the glass noodles in the water for 20‑30 minutes until pliable, then drain and rinse briefly to remove slime.
In a bowl, combine minced pork with soy sauce, half the minced garlic, salt, and black pepper; mix well and set aside for 5 minutes.
Heat the vegetable oil in a large wok over high heat, add the remaining garlic and ginger, and stir‑fry until fragrant (about 30 seconds).
Add the fermented doubanjiang and crushed Sichuan peppercorns, stirring for 1 minute until the aromatics bloom.
Introduce the drained glass noodles and the seasoned pork, tossing and stir‑frying for 3‑4 minutes until the noodles are slightly softened and the pork is golden with crisp edges.
Stir in the sliced green onions and the remaining soy sauce, cooking another minute to meld flavors.
Remove from heat, drizzle with optional sesame oil if using, and serve immediately while hot.
Regional variants
Some regional versions replace pork with beef or add shrimp for a different protein; modern twists offer vegetarian versions using mushrooms and tofu to mimic the texture.
Cook's notes
- Use a wide wok to allow the noodles to toss freely and avoid sticking.
- Rinse soaked glass noodles under cold water briefly to reduce the slimy texture.
- Adjust heat level by adding extra Sichuan peppercorns or a splash of chili oil for more spice.
Serve with
Steamed rice or a crisp cucumber salad.
Make ahead and storage
Store leftovers in the refrigerator for up to 2 days; reheat gently in a skillet, adding a splash of water to revive the noodles.
