Ants Climbing a Tree

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   1.

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   Mix cornstarch and water into a slurry, then mix the meat, cornstarch slurry, soy sauce, sesame oil, and rice wine together (in all honesty, I guesstimated on the amounts; mix as you wish).

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   Let marinate for about 30 minutes.

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   2.

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   Soak the vermicelli in warm water until softened.

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   3.

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   While the meat is marinating and the vermicelli is soaking, mince the garlic, ginger, and green onion (also guesstimated amounts).

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   4.

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   Saute the garlic and ginger in some oil on high, then add the meat mixture and green onion.

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    As it cooks, break the meat up into very small pieces with your spatula.

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    When the meat is mostly cooked, add the vermicelli and turn heat down to medium-low.

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    5.

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    Stirring, add small amounts of soaking water continuously to the pan to keep the vermicelli from sticking, until done (about two minutes).

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    Seasoning with soy sauce and chili garlic sauce to taste by mixing with the water (this keeps the sauces from staying in only one portion of the noodles).

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    6.

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    When done, the vermicelli (tree) should be bouncy, and the small bits of pork (ants) should cling to the noodles.

* Per serving · 4 servings · Values may vary.

No additional tips available.