A playful Sichuan classic featuring glass noodles and savory minced meat, where the bits of pork mimic 'ants climbing up a tree'. It is a comforting, umami-rich stir-fry that balances textures perfectly.
Soak the glass noodles in warm water for 10 minutes until soft, then drain and cut into shorter lengths.
Finely mince the ginger and garlic, and slice the scallions, keeping the white and green parts separate.
Heat oil in a wok over medium-high heat and brown the minced pork until golden.
Add the ginger, garlic, and the white parts of the scallions to the pork and stir-fry for 1 minute.
Stir in the chili bean paste until fragrant and the oil turns a reddish hue.
Pour in the chicken stock and dark soy sauce, bringing the mixture to a gentle simmer.
Add the noodles to the wok and toss continuously for 3-4 minutes until they absorb the sauce.
Finish by drizzling with sesame oil and garnishing with the green parts of the scallions before serving.
Replace the minced pork with finely chopped shiitake mushrooms and crumbled extra-firm tofu.
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