Ants in Trees

Serves 1
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Directions

  1. 1Combine soy sauce, rice wine vinegar, and Sambal chili paste in a bowl.
  2. 2Combine soy sauce, rice wine vinegar, and Sambal chili paste in a bowl.
  3. 3Combine soy sauce, rice wine vinegar, and Sambal chili paste in a bowl.
  4. 4Whisk the mixture.
  5. 5Whisk the mixture.
  6. 6Whisk the mixture.
  7. 7Add a teaspoon of cornstarch and whisk again.
  8. 8Add a teaspoon of cornstarch and whisk again.
  9. 9Add a teaspoon of cornstarch and whisk again.
  10. 10Add 10 ounces of ground pork to the marinade and mix well.
  11. 11Add 10 ounces of ground pork to the marinade and mix well.
  12. 12Add 10 ounces of ground pork to the marinade and mix well.
  13. 13Refrigerate the marinated pork for about 30 minutes.
  14. 14Refrigerate the marinated pork for about 30 minutes.
  15. 15Refrigerate the marinated pork for about 30 minutes.
  16. 16Soak the glass noodles in warm water for about 20 minutes.
  17. 17Soak the glass noodles in warm water for about 20 minutes.
  18. 18Soak the glass noodles in warm water for about 20 minutes.
  19. 19Cut the soaked glass noodles into 3 to 4-inch sections over a strainer to drain.
  20. 20Cut the soaked glass noodles into 3 to 4-inch sections over a strainer to drain.
  21. 21Cut the soaked glass noodles into 3 to 4-inch sections over a strainer to drain.
  22. 22Slice four green onions, separating the whites and the green parts.
  23. 23Slice four green onions, separating the whites and the green parts.
  24. 24Slice four green onions, separating the whites and the green parts.
  25. 25Place a 12-inch sauté pan over high heat for about 60 seconds.
  26. 26Place a 12-inch sauté pan over high heat for about 60 seconds.
  27. 27Place a 12-inch sauté pan over high heat for about 60 seconds.
  28. 28Add a tablespoon of oil to the pan.
  29. 29Add a tablespoon of oil to the pan.
  30. 30Add a tablespoon of oil to the pan.
  31. 31Once the oil is shimmering, add all of the marinated pork.
  32. 32Once the oil is shimmering, add all of the marinated pork.
  33. 33Once the oil is shimmering, add all of the marinated pork.
  34. 34Cook the pork for 2 minutes over high heat, continuously stirring and breaking up pieces.
  35. 35Cook the pork for 2 minutes over high heat, continuously stirring and breaking up pieces.
  36. 36Cook the pork for 2 minutes over high heat, continuously stirring and breaking up pieces.
  37. 37After 2 minutes, add about two-thirds of the white parts of your green onion.
  38. 38After 2 minutes, add about two-thirds of the white parts of your green onion.
  39. 39After 2 minutes, add about two-thirds of the white parts of your green onion.
  40. 40Add half a cup of chicken stock or broth.
  41. 41Add half a cup of chicken stock or broth.
  42. 42Add half a cup of chicken stock or broth.
  43. 43Lower the heat to medium and reduce for another 2 to 3 minutes.
  44. 44Lower the heat to medium and reduce for another 2 to 3 minutes.
  45. 45Lower the heat to medium and reduce for another 2 to 3 minutes.
  46. 46Add handfuls of the snipped and drained noodles to the pan.
  47. 47Add handfuls of the snipped and drained noodles to the pan.
  48. 48Add handfuls of the snipped and drained noodles to the pan.
  49. 49Stir-fry the noodles until all the liquid is absorbed and they turn clear.
  50. 50Stir-fry the noodles until all the liquid is absorbed and they turn clear.
  51. 51Stir-fry the noodles until all the liquid is absorbed and they turn clear.
  52. 52Serve with plenty of green onions.
  53. 53Serve with plenty of green onions.
  54. 54Serve 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

bowlwhiskstrainerscissorsknifecutting board12-inch sauté panwooden spoontongs

Tips

  • Sriracha can be substituted for Sambal chili paste in this recipe.
  • Let the marinated pork sit for about 30 minutes in the refrigerator.
  • Soak glass noodles in warm water for about 20 minutes until clear and fully cooked.
  • Cut glass noodles into 3 to 4-inch sections over a strainer to drain them well.
  • Continuously stir the pork while cooking to break up any pieces.
  • Taste the noodles to ensure they are fully cooked; if cooked, they're ready to eat.