Ants Climbing a Tree

Method

1. 1

   Soak the noodles

   Cover the vermicelli with warm water and soak for 15 minutes, or until pliable but not mushy. Drain well and cut into shorter lengths with scissors.

2. 2

   Brown the pork

   Heat the oil in a wok over high heat for 1 minute, until shimmering. Add the pork and stir-fry for 5 to 6 minutes, breaking it up, until browned with no pink remaining and it reaches 71°C (160°F).

3. 3

   Fry the aromatics

   Reduce the heat to medium. Stir in the doubanjiang, garlic, ginger and Sichuan pepper for 1 minute, until fragrant and the oil turns reddish.

4. 4

   Build the sauce

   Add the soy sauce, rice wine, stock and sugar. Bring to a simmer over high heat for 2 minutes, until the liquid bubbles steadily and the sugar has dissolved.

5. 5

   Cook the noodles

   Add the drained noodles and toss over medium heat for 4 to 5 minutes, until they are glossy and have absorbed most of the sauce but still move freely.

6. 6

   Finish and serve

   Stir in most of the spring onions over low heat for 30 seconds, until just softened. Divide between bowls and scatter over the remaining spring onions.

Tips

• Avoid soaking the noodles in boiling water, as they can soften before they absorb the sauce.
• Keep the heat moderate when frying the garlic and doubanjiang so they do not scorch.
• If the wok dries before the noodles are tender, add a splash of water.

Swaps

• Use vegetable stock instead of chicken stock.
• Use a neutral vegetable oil instead of rapeseed oil.

Storing

Refrigerate leftovers in an airtight container for up to 3 days and reheat in a wok or pan with a splash of water.