- 350g of dried thick rice noodles (I have used ready to wok rice noodles too)
- 3 tablespoons soy sauce
- 1 tablespoon cornflour
- 1and a half tablespoon rice wine
- 1and a half teaspoon sugar
- 1and a half teaspoon sesame oil
- 2 large garlic cloves finely chopped
- 3 spring onions (can used a small red onion instead)
- 1 large fresh chilli deseeded and thinly sliced (I opt out on chillies!)
- Finely chopped coriander to garnish (doesn’t taste the same without the coriander!)
Ants Climbing Trees, This is a very quick meal – the kids love telling their friends what they are about to eat (ants climbing a tree)
My Chinese friend made this for me a few years ago and now it is a firm favourite for its quickness and great taste. I have of course adapted this too, by adding a red chopped pepper or broccoli also chopped very finely as I like to see more colour on my plate.
Like I said, I like a bit of colour and as I don’t use a chilli I often use broccoli finely chopped or a red pepper also finely chopped.
If using dried noodles, soak according to instructions, drain and set aside. Otherwise if using straight to wok style noodles then add at end.
The fun bit: Choose a large bowl, add the cornflour, stir in the soy, rice wine, sesame oil and sugar, stir so no lumps form. Then add the pork mince into the bowl and using your hands toss together, trying not to squeeze the mixture. Leave it to marinade for 10 minutes.
Heat a wok over a high heat, adding the oil until it shimmers, add garlic chilli and onion, stirring for about 20-40 seconds. After this I also add the broccoli or red pepper for 20 seconds (remember this is a high heat!)
Add the pork mixture and any marinade left in the bowl and stir fry for around 5 minutes. Making sure the pork mince is no longer pink in colour. Add the noodles and use 2 forks to mix it all together, then turn off heat add the coriander and serve.