Ma Yi Shang Shu (Sichuan Noodles and Pork)

Name: Ma Yi Shang Shu (Sichuan Noodles and Pork)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1/4 lb chinese dried bean thread noodles; 2 teaspoons sesame oil; 3 tablespoons canola oil; 4 ounces ground pork; 4 garlic cloves, minced; 3 inches piece ginger, peeled minced; 3 tablespoons chinese red chile bean paste (douban jiang); 2 tablespoons light soy sauce; 3 teaspoons chinese rice wine; 1 1/2 cups chicken stock; 2 tablespoons dark soy sauce; 3 scallions, thinly sliced

Submitted by Member 610488

"In Chinese, Ma Yi Shang Shu translates as Ants Climbing A Tree since the little bits of pork look like ants hanging on for dear life on the noodles."

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Ready In:: 35mins
Ingredients:: 12
Serves:: 4

ingredients

¹⁄₄ lb chinese dried bean thread noodles
2 teaspoons sesame oil
3 tablespoons canola oil
4 ounces ground pork
4 garlic cloves, minced
3 inches piece ginger, peeled minced
3 tablespoons chinese red chile bean paste (douban jiang)
2 tablespoons light soy sauce
3 teaspoons chinese rice wine
1 ¹⁄₂ cups chicken stock
2 tablespoons dark soy sauce
3 scallions, thinly sliced

directions

Place noodles and 4 cups boiling water in a bowl; let sit until soft, about 4 minutes. Drain and toss noodles with sesame oil; set aside.
Heat canola oil in a 14 inch flat-bottomed wok or frying pan over medium-high heat.
Add pork and cook, breaking up meat, until browned, 5–7 minutes.
Add garlic and ginger and cook, stirring, until fragrant, about 1 minute.
Add paste, light soy, wine, and stock and bring to a boil.
Add noodles and cook, stirring occasionally, until liquid is reduced by half, 8–10 minutes more, and stir in dark soy and scallions.