Ants Climbing Trees
| Servings | Prep Time |
| 4people | 35minutes |
| Cook Time |
| 15minutes |
|
|
Ingredients
- 5 dried shitake mushrooms
- 300g minced pork
- 2tbs light soy sauce
- 1tbs dark soy sauce
- 3tsp white sugar
- 1/2tsp corn flour
- 200g vermicelli noodles
- 4 spring onions
- 1tbs fresh gingerfinely diced or grated
- 2 garlic clovesfinely diced
- 1 1/2tbs Chilli Bean Sauceavailable at Asian grocers
- 2tbs canola or vegetable oil
- 1 1/2cups chicken stock
Instructions
- Soak the mushrooms in boiling water for around half an hour. Drain and squeeze out the liquid. With a sharp knife, slice the mushrooms discarding the woody stalk then finely dice.
- Combine the pork, mushrooms, soy sauces, sugar, garlic and cornflour in a mixing bowl and set aside for half an hour.
- Soak the noodles in boiling water for 5 minutes (or rehydrate as per packet instructions) and drain. Slice your bowl of noodles in half to make them more manageable when stir frying and set the bowl aside.
- Thinly slice the spring onions and separate into two small bowls, one of the white and the other of the green section. The green section is used as garnish.
- Heat 1 tbs of oil in a wok to medium high and fry the pork while breaking the lumps with a fork until it resembles large crumbs. Transfer the meat to a bowl and wipe the wok clean.
- Add the remaining oil and gently fry the white spring onion, ginger and the chilli bean paste for a minute.
- Turn the heat up to medium high and add the noodles, stock and the meat. Stir fry the mixture while bringing to the boil then turn the heat down to a simmer. Continue to stir fry for 2 or 3 minutes until the stock has been absorbed.
- Divide into individual bowls and sprinkle with the green spring onion.
Recipe Notes
From left to right- Vermicelli noodles, Chilli Bean Sauce, pork mince, re hydrated & minced shitake mushroom,spring onion,ginger & garlic