![\"ants](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/ants-climbing-a-tree-1-683x1024.jpeg\")
<\/figure>\n\n\n\nI\u2019m going to do a split test to try both methods and see which one works better. In the meantime, let\u2019s take a look at the main ingredients needed.<\/p>\n\n\n\n
The Main Ingredient Required for This Recipe<\/h2>\n\n\n\n\n- Glass noodles<\/a><\/strong> (Also called bean thread noodles, cellophane noodles, mung bean noodles, ma yi shang shu, \u8682\u8681\u4e0a\u6811) are the key ingredient in this dish. I prefer to use glass noodles made from 100% mung bean starch. Some chefs, however, opt for noodles made from red potato starch. Glass noodles made with mung beans are white, while those made from red potato starch have a slightly reddish or brownish hue. These noodles have a very slippery, springy texture, which is the main characteristic of this dish.<\/li>\n\n\n\n
- The second main ingredient in this recipe is minced pork, which is used almost every time this dish is made. However, if you don\u2019t eat pork, you can substitute it with minced chicken or beef. The only downside to using chicken is that it\u2019s much leaner and contains less fat compared to pork, which can result in a drier, less tender texture. For this reason, pork with a certain amount of fat (typically about one-quarter to one-third) is preferred. Cuts like pork loin or pork belly are usually the best choices for achieving the ideal balance of flavor and juiciness.<\/li>\n\n\n\n
- The key seasoning for this dish is chili bean paste<\/a> (toban djan, doubanjiang, \u8c46\u74e3\u9171), a staple in almost every Sichuan recipe. In addition to that, you\u2019ll need some light soy sauce,<\/a> dark soy sauce, sugar, and salt to balance the flavors. Another ingredient is Sichuan peppercorns, which add a slightly numbing sensation to the tongue. The peppercorns are optional, especially since some chili bean pastes already include Sichuan peppercorns as part of the blend.<\/li>\n\n\n\n
- For the other supporting ingredients, you’ll need minced ginger, minced garlic, and chopped red chilies. I also prepared some extra chopped scallions (green onion) to use as a garnish just before serving.<\/li>\n<\/ul>\n\n\n\n
Step-by-Step: How to Make Ants Climbing a Tree<\/h2>\n\n\n\n\n- Soak the glass noodles in cold water in a large bowl for 30 minutes, or until they are fully softened and rehydrated. This step is important because if not, the noodles will be too hard after stir-frying, especially if using the method without adding more water.<\/li>\n<\/ul>\n\n\n\n
![\"soak](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Ants-clibing-a-tree-image-1.jpeg\")
<\/figure>\n\n\n\n\n- Once the noodles have softened, set the drained noodles aside.<\/li>\n\n\n\n
- If you buy ground meat from your butcher, I suggest mincing it once more at home before using it. This makes it much easier for the pork to cling to the glass noodles during cooking. <\/li>\n<\/ul>\n\n\n\n
![\"mince](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Ants-clibing-a-tree-image-4.jpeg\")
<\/figure>\n\n\n\n\n- Next, add some vegetable oil to a nonstick pan<\/a> or a well-seasoned cast-iron wok <\/a>and dry-fry the minced pork. There\u2019s no need to season it at this stage, as we will add the seasonings later. I prefer to stir-fry it over low to medium heat until the pork becomes dry, slightly crispy, and lightly charred on the surface, which will take 5-6 minutes. This method helps bring out the best flavor.<\/li>\n\n\n\n
- Add the chopped ginger and garlic to the pan halfway way stir-frying the pork. By this time, the fat should have rendered from the pork, so there’s no need to add extra oil to saut\u00e9 the aromatics.<\/li>\n<\/ul>\n\n\n\n
![\"fry](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Ants-clibing-a-tree-image-7.jpeg\")
<\/figure>\n\n\n\n\n- At this point, add the chili bean paste and stir-fry until it becomes aromatic. Then, add light soy sauce, dark soy sauce, sugar, and salt to season the mixture.<\/li>\n<\/ul>\n\n\n\n
![\"season](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Ants-clibing-a-tree-image-9.jpeg\")
<\/figure>\n\n\n\nFrom this point, there are two ways to continue cooking the dish:<\/p>\n\n\n\n
\n- The first method<\/strong> is to cook over lower heat. Add a few tablespoons of water to the sauce, then add the glass noodles and stir-fry until the noodles absorb all the liquid. This method works best if you don\u2019t have a high-powered stove and need to cook the glass noodles a bit longer. Adding water helps prevent them from drying out or sticking.<\/li>\n<\/ul>\n\n\n\n
![\"prepare](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/Ants-clibing-a-tree-image-13.jpeg\")
<\/figure>\n\n\n\n
Step-by-Step: How to Make Ants Climbing a Tree<\/h2>\n\n\n\n\n- Soak the glass noodles in cold water in a large bowl for 30 minutes, or until they are fully softened and rehydrated. This step is important because if not, the noodles will be too hard after stir-frying, especially if using the method without adding more water.<\/li>\n<\/ul>\n\n\n\n
<\/figure>\n\n\n\n\n- Once the noodles have softened, set the drained noodles aside.<\/li>\n\n\n\n
- If you buy ground meat from your butcher, I suggest mincing it once more at home before using it. This makes it much easier for the pork to cling to the glass noodles during cooking. <\/li>\n<\/ul>\n\n\n\n
<\/figure>\n\n\n\n\n- Next, add some vegetable oil to a nonstick pan<\/a> or a well-seasoned cast-iron wok <\/a>and dry-fry the minced pork. There\u2019s no need to season it at this stage, as we will add the seasonings later. I prefer to stir-fry it over low to medium heat until the pork becomes dry, slightly crispy, and lightly charred on the surface, which will take 5-6 minutes. This method helps bring out the best flavor.<\/li>\n\n\n\n
- Add the chopped ginger and garlic to the pan halfway way stir-frying the pork. By this time, the fat should have rendered from the pork, so there’s no need to add extra oil to saut\u00e9 the aromatics.<\/li>\n<\/ul>\n\n\n\n
<\/figure>\n\n\n\n\n- At this point, add the chili bean paste and stir-fry until it becomes aromatic. Then, add light soy sauce, dark soy sauce, sugar, and salt to season the mixture.<\/li>\n<\/ul>\n\n\n\n
<\/figure>\n\n\n\nFrom this point, there are two ways to continue cooking the dish:<\/p>\n\n\n\n
\n- The first method<\/strong> is to cook over lower heat. Add a few tablespoons of water to the sauce, then add the glass noodles and stir-fry until the noodles absorb all the liquid. This method works best if you don\u2019t have a high-powered stove and need to cook the glass noodles a bit longer. Adding water helps prevent them from drying out or sticking.<\/li>\n<\/ul>\n\n\n\n
<\/figure>\n\n\n\n
<\/figure>\n\n\n\n- \n
- Once the noodles have softened, set the drained noodles aside.<\/li>\n\n\n\n
- If you buy ground meat from your butcher, I suggest mincing it once more at home before using it. This makes it much easier for the pork to cling to the glass noodles during cooking. <\/li>\n<\/ul>\n\n\n\n<\/figure>\n\n\n\n
- \n
- Next, add some vegetable oil to a nonstick pan<\/a> or a well-seasoned cast-iron wok <\/a>and dry-fry the minced pork. There\u2019s no need to season it at this stage, as we will add the seasonings later. I prefer to stir-fry it over low to medium heat until the pork becomes dry, slightly crispy, and lightly charred on the surface, which will take 5-6 minutes. This method helps bring out the best flavor.<\/li>\n\n\n\n
- Add the chopped ginger and garlic to the pan halfway way stir-frying the pork. By this time, the fat should have rendered from the pork, so there’s no need to add extra oil to saut\u00e9 the aromatics.<\/li>\n<\/ul>\n\n\n\n
<\/figure>\n\n\n\n- \n
- At this point, add the chili bean paste and stir-fry until it becomes aromatic. Then, add light soy sauce, dark soy sauce, sugar, and salt to season the mixture.<\/li>\n<\/ul>\n\n\n\n<\/figure>\n\n\n\n
From this point, there are two ways to continue cooking the dish:<\/p>\n\n\n\n
- \n
- The first method<\/strong> is to cook over lower heat. Add a few tablespoons of water to the sauce, then add the glass noodles and stir-fry until the noodles absorb all the liquid. This method works best if you don\u2019t have a high-powered stove and need to cook the glass noodles a bit longer. Adding water helps prevent them from drying out or sticking.<\/li>\n<\/ul>\n\n\n\n<\/figure>\n\n\n\n
- The first method<\/strong> is to cook over lower heat. Add a few tablespoons of water to the sauce, then add the glass noodles and stir-fry until the noodles absorb all the liquid. This method works best if you don\u2019t have a high-powered stove and need to cook the glass noodles a bit longer. Adding water helps prevent them from drying out or sticking.<\/li>\n<\/ul>\n\n\n\n
- Add the chopped ginger and garlic to the pan halfway way stir-frying the pork. By this time, the fat should have rendered from the pork, so there’s no need to add extra oil to saut\u00e9 the aromatics.<\/li>\n<\/ul>\n\n\n\n
- Next, add some vegetable oil to a nonstick pan<\/a> or a well-seasoned cast-iron wok <\/a>and dry-fry the minced pork. There\u2019s no need to season it at this stage, as we will add the seasonings later. I prefer to stir-fry it over low to medium heat until the pork becomes dry, slightly crispy, and lightly charred on the surface, which will take 5-6 minutes. This method helps bring out the best flavor.<\/li>\n\n\n\n
![\"prepare](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/07\/wok-with-high-heat-800.jpeg\")
<\/figure>\n\n\n\n