Strange name for a dish that’s essentially spicy noodles without a critter in sight. I can only imagine the name refers to the crumbled pork that sticks to the noodles resembling “ants climbing trees”. But in my opinion, you would need a vivid imagination or many glasses of wine to be convinced. Never the less, this dish is tasty, easy to prepare and packs a bit of punch.
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.
From left to right- Vermicelli noodles, Chilli Bean Sauce, pork mince, re hydrated & minced shitake mushroom,spring onion,ginger & garlic