Ma Yi Shang Shu – 蚂蚁上树 is a classic SzeChuan dish of glass noodles in a delicious sauce with minced meat. This recipes omit the spicy chilies flakes to suit children, if you would love some heat feel free to add some chilies flakes on step 4. This recipe is super quick and easy.

Glass noodles soak up the sauce very quickly. If you like having more sauce, you can increase the amount of water / chicken stock (you may increase up to 150g). I personally like it to be dry, I used 60g of water where the noodles have soaked up most of the sauce, and they maintain a slightly chewy texture. Feel free to increase the amount of water / stock according to your own preferences!

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Glass Noodles with Minced Meat

CategoryDifficultyBeginner

Ants Climbing a Tree (ma yi shang shu - 蚂蚁上树) is a classic Sichuan dish of glass noodles in a delicious sauce with minced meat. This recipe is super quick and easy.

Yields2 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins

 150 g Glass Noodles
 Hot water for Soaking
 3 Garlic Cloves
 10 g Ginger, peeled
 3 Dried Mushrooms
 100 g Pork Fillet / Chicken Fillet, cut into pieces
 10 g Oil
 5 g Dark Soy Sauce
 15 g Light Soy Sauce
 15 g White Sugar
 60 g Water
 1 Spring Onion / Shallot

1

Place a thermal serving bowl or other large bowl onto mixing bowl lid and weigh noodles into it. Cover noodles with water and soften as per packet instructions. Use simmering basket to drain noodles and set aside. Use a separate bowl to soak the dried mushroom with hot water.

2

Place garlic and ginger into mixing bowl and chop 3 sec | Speed 7.

3

Add mushrooms and fillets and chop 5 sec | Speed 6. Scrape down sides and bottom of mixing bowl with spatula.

4

Add oil and cook 3 min | Varoma | Speed 1.

5

Add reserved noodles, soy sauces, sugar and water, then cook 5 min | 100°C | ⤺ Speed 1.

6

Stir well the noodles with the sauces using spatula. Divide between serving bowls and sprinkle with spring onion/shallot to serve.

Ingredients

 150 g Glass Noodles
 Hot water for Soaking
 3 Garlic Cloves
 10 g Ginger, peeled
 3 Dried Mushrooms
 100 g Pork Fillet / Chicken Fillet, cut into pieces
 10 g Oil
 5 g Dark Soy Sauce
 15 g Light Soy Sauce
 15 g White Sugar
 60 g Water
 1 Spring Onion / Shallot

Directions

1

Place a thermal serving bowl or other large bowl onto mixing bowl lid and weigh noodles into it. Cover noodles with water and soften as per packet instructions. Use simmering basket to drain noodles and set aside. Use a separate bowl to soak the dried mushroom with hot water.

2

Place garlic and ginger into mixing bowl and chop 3 sec | Speed 7.

3

Add mushrooms and fillets and chop 5 sec | Speed 6. Scrape down sides and bottom of mixing bowl with spatula.

4

Add oil and cook 3 min | Varoma | Speed 1.

5

Add reserved noodles, soy sauces, sugar and water, then cook 5 min | 100°C | ⤺ Speed 1.

6

Stir well the noodles with the sauces using spatula. Divide between serving bowls and sprinkle with spring onion/shallot to serve.

Glass Noodles with Minced Meat
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