Ants in Trees

Serves 1
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Directions

  1. 1Add soy sauce to a bowl.
  2. 2Add soy sauce to a bowl.
  3. 3Add soy sauce to a bowl.
  4. 4Add rice wine vinegar to the bowl.
  5. 5Add rice wine vinegar to the bowl.
  6. 6Add rice wine vinegar to the bowl.
  7. 7Add sambal chili paste to the bowl.
  8. 8Add sambal chili paste to the bowl.
  9. 9Add sambal chili paste to the bowl.
  10. 10Whisk the ingredients in the bowl.
  11. 11Whisk the ingredients in the bowl.
  12. 12Whisk the ingredients in the bowl.
  13. 13Add cornstarch to the bowl.
  14. 14Add cornstarch to the bowl.
  15. 15Add cornstarch to the bowl.
  16. 16Whisk again until combined.
  17. 17Whisk again until combined.
  18. 18Whisk again until combined.
  19. 19Add ground pork to the marinade.
  20. 20Add ground pork to the marinade.
  21. 21Add ground pork to the marinade.
  22. 22Mix the ground pork with the marinade and refrigerate for about 30 minutes.
  23. 23Mix the ground pork with the marinade and refrigerate for about 30 minutes.
  24. 24Mix the ground pork with the marinade and refrigerate for about 30 minutes.
  25. 25Soak glass noodles in warm water for about 20 minutes.
  26. 26Soak glass noodles in warm water for about 20 minutes.
  27. 27Soak glass noodles in warm water for about 20 minutes.
  28. 28Cut the soaked glass noodles into 3 to 4-inch sections over a strainer to drain.
  29. 29Cut the soaked glass noodles into 3 to 4-inch sections over a strainer to drain.
  30. 30Cut the soaked glass noodles into 3 to 4-inch sections over a strainer to drain.
  31. 31Slice four green onions.
  32. 32Slice four green onions.
  33. 33Slice four green onions.
  34. 34Separate the white and green parts of the green onions.
  35. 35Separate the white and green parts of the green onions.
  36. 36Separate the white and green parts of the green onions.
  37. 37Place a 12-inch saute pan over high heat for about 60 seconds.
  38. 38Place a 12-inch saute pan over high heat for about 60 seconds.
  39. 39Place a 12-inch saute pan over high heat for about 60 seconds.
  40. 40Add a tablespoon of oil to the hot pan.
  41. 41Add a tablespoon of oil to the hot pan.
  42. 42Add a tablespoon of oil to the hot pan.
  43. 43Once the oil is simmering, add the marinated pork.
  44. 44Once the oil is simmering, add the marinated pork.
  45. 45Once the oil is simmering, add the marinated pork.
  46. 46Cook the pork for two minutes over high heat, stirring continuously and breaking up any pieces.
  47. 47Cook the pork for two minutes over high heat, stirring continuously and breaking up any pieces.
  48. 48Cook the pork for two minutes over high heat, stirring continuously and breaking up any pieces.
  49. 49Add about two-thirds of the green onion whites to the pork.
  50. 50Add about two-thirds of the green onion whites to the pork.
  51. 51Add about two-thirds of the green onion whites to the pork.
  52. 52After another two minutes, add a half cup of chicken stock or broth.
  53. 53After another two minutes, add a half cup of chicken stock or broth.
  54. 54After another two minutes, add a half cup of chicken stock or broth.
  55. 55Lower the heat to medium and let it reduce for two to three minutes.
  56. 56Lower the heat to medium and let it reduce for two to three minutes.
  57. 57Lower the heat to medium and let it reduce for two to three minutes.
  58. 58Add handfuls of sniped and drained noodles to the pan.
  59. 59Add handfuls of sniped and drained noodles to the pan.
  60. 60Add handfuls of sniped and drained noodles to the pan.
  61. 61Stir-fry the noodles until all the liquid is absorbed and the noodles turn clear and are fully cooked.
  62. 62Stir-fry the noodles until all the liquid is absorbed and the noodles turn clear and are fully cooked.
  63. 63Stir-fry the noodles until all the liquid is absorbed and the noodles turn clear and are fully cooked.
  64. 64Serve with plenty of green onions.
  65. 65Serve with plenty of green onions.
  66. 66Serve with plenty of green onions.

Ingredients

  • 2 ounces soy sauce
  • 2 ounces soy sauce
  • 2 ounces soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sambal chili paste
  • 1 tablespoon sambal chili paste
  • 1 tablespoon sambal chili paste
  • 1 teaspoon cornstarch
  • 1 teaspoon cornstarch
  • 1 teaspoon cornstarch
  • 10 ounces ground pork
  • 10 ounces ground pork
  • 10 ounces ground pork
  • glass noodles
  • glass noodles
  • glass noodles
  • 4 green onions
  • 4 green onions
  • 4 green onions
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 0.5 cup chicken stock or broth
  • 0.5 cup chicken stock or broth
  • 0.5 cup chicken stock or broth

Equipment

chopsticksbowlwhiskstrainerscissorsknifecutting board12-inch saute panwooden spatulatongs

Tips

  • Sriracha can be substituted for sambal chili paste.
  • Ground chicken can be substituted for ground pork.
  • To check if noodles are fully cooked, taste them.