Quick Szechuan Noodles (“Ants Climbing a Tree”)

I know. Why ants ?! Why trees ? Isn't this name peculiar, and a tad unappetizing ? Let me tell you why not. First, well, look at the picture. Second : how often do you see "Quick" + "Szechuan" paired together ? Take a look at my spicy Szechuan beef soup and check out the cooking time / the ingredients list. Yup ; these recipes do usually require some time, and some tricky-to-find ingredients. Now that we might agree on this recipe being both enticing and easy to make, I bet you still want an explanation for this funky name. And don't give me no nonsense about the Asians eating insects ! See the minced meat that sticks to the noodles ? This is reminiscent of ants, that would be climbing on trees (noodles, here). That's all ; thankfully, no actual ant was harmed in the cooking process ! This dish reminds me of a Chinese ragù pasta ; quite meaty, as ragù should be, and with a light, thin sauce that clings to the pasta. Plus, the noodle is al dente, because mung bean noodles remain firm and chewy. Tase-wise, the Doubanjiang, which is a spicy, salty paste mainly made from fermented beans, gives a little kick to the dish, but nothing too strong. Overall, Ants Climbing a Tree is a pretty mild Szechuan dish with a savoury, comforting taste, that you can make within 20 minutes. Pretty exciting, right ?

Quick Szechuan Noodles ("Ants Climbing a Tree") - Recipe

Ingredients - Advice & key points

• I used beef here, but the most traditional choice here would be minced pork. You can definitely choose either.
• Only 3 ingredients will require a trip to the Asian store, but they are usually easy to find :  
  • Doubanjiang, or Toban Jan : spicy, salty paste made from fermented beans and soybeans, salt, rice and various spices. I usually go for the Lee Kum Kee Toban Djan brand.
  • Mung bean noodles : also named glass noodles or cellophane noodles, are thin, transparent noodles made from mung bean starch and water. We love them here because they're soft, slightly chewy, and absorbent, making them great for soaking up sauces and broths.
  • Shaoxing rice wine : one of the essentials of your Chinese pantry ! This one is darker than your classic rice cooking wine, and has a more complex taste.
• If you don’t own a seasoned carbon-steel wok and only have a nonstick wok or nonstick pan, it’s OK. You’ll just have to preheat it well for a few minutes ; also use 1/2 the amount of oil indicated ; and cook the ingredients a bit longer.

Let's wok it up!