These spicy noodles take inspiration from the Chinese dish Ants Climbing a Tree, named for the way small pieces of ground pork (the “ants”) stick to the noodles (the “tree”). The healthy twist in this version comes from the addition of vegetables like scallions and bok choy.
INGREDIENTS
- 7 ounces thin rice noodles or rice sticks
- 2 tablespoons canola oil, divided
- 1 head bok choy (about 1 pound), chopped, with greens and whites separated
- 3 scallions, sliced, with greens and whites separated
- 2 tablespoons minced fresh ginger
- ¼ cup chili-bean sauce (see Tip) or chile-garlic sauce
- 1 pound ground pork
- 2 cups unsalted chicken broth
- 3 tablespoons reduced-sodium tamari or soy sauce
- 1 teaspoon white sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- Crushed red pepper for garnish
DIRECTIONS
- Cook the noodles according to package instructions. Drain and rinse them under cold water, then set aside.
- Heat 1 tablespoon of oil in a large wok or cast-iron skillet over high heat. Add the bok choy whites and stir-fry for 1 minute. Add the bok choy greens and cook until wilted, about 1 more minute. Transfer the bok choy to a medium bowl.
- In the same pan, add the remaining 1 tablespoon of oil, along with the scallion whites, ginger, and chili-bean sauce (or chile-garlic sauce). Add the ground pork and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 3 to 5 minutes.
- Pour in the chicken broth, tamari (or soy sauce), and sugar. In a small bowl, mix the cornstarch and water, then stir this mixture into the pan. Bring to a boil and cook, stirring, until the sauce thickens slightly, about 1 minute.
- Add the cooked noodles and bok choy to the pan, stirring until heated through, about 1 more minute. Serve topped with scallion greens and a sprinkle of crushed red pepper, if desired.
Tips:
- Chili-bean sauce, a staple in Sichuan cuisine, is made from fermented soybeans, broad beans, and red chiles. It adds a spicy and savory flavor to the dish. You can find it at Asian markets or online.