If you are looking for dinner recipes that take less than 20 minutes to make at home, look no further because my Spicy Vermicelli Noodles is your next go-to recipe!
This One Pot Spicy Vermicelli Noodles dish is called 螞蟻上樹, also known as “ants up a tree.”
They named it “Ants up the tree” because the ground meat resembles ants climbing up a tree, the noodles recipe the branches, and the green onion resembles the tree leaves.
Dishes such as Spicy Vermicelli Noodles are described as “下飯,” which translates to dishes that get you eating lots of rice.
With the ideal combination of spicy and savory, you will be licking your bowl and craving seconds. You can enjoy Spicy Vermicelli Noodles on their own, or you can pair the noodles with rice.
Vermicelli Noodle is also gluten-free, which makes this recipe perfect for those with a gluten allergy.
Traditionally Spicy Vermicelli Noodles are made with ground pork, but You can use either ground pork, chicken, beef, or even chopped shiitake mushroom as the protein.
If you are making noodles for kids, lower the amount of spicy fermented bean paste, or you can use non-spicy bean paste instead.
When it comes to noodles, the only brand I like is Lungkow Vermicelli Noodles. They are made of mung beans, which give the noodles a chewy and bouncy texture.
Here are a few quick tips to make the perfect Spicy Vermicelli Noodles:
- Rehydrate the vermicelli noodles with COLD WATER. This step will prevent the noodles from overcooking and breaking when added.
- After pan-frying the meat, push all the meat to one side of the pan. Taking a piece of paper towel, remove the excess juices from the protein. Pan-fry for another 1-2 minutes, which will help crisp up and brown the protein.
- Make a well in the middle of the pan, and let the Spicy Fermented Bean Paste sizzle with a bit of oil to help enhance the spices.
Do you want more 20-minute recipes? Here are some of my go-to recipes!
- Gluten-Free Noodles (1 Ingredient, 2 Minutes)
- Sizzling Pork Belly Plate – 20-Minute Dinner
- Spam and Ketchup Fried Rice (20 minutes!)
- Air Fryer Chinese Eggplant (20 Minutes)
Ingredients
- 8 oz dry vermicelli noodles/mung bean noodles
- 0.5 lb ground pork (chicken, beef, or shiitake mushroom)
- 1.5 tablespoon garlic, minced
- 2 stalks green onion, chopped and separated between white and green
- 1 tsp ginger, minced
- 2 tablespoon spicy fermented bean paste
- 1.5 tablespoon soy sauce
- 1 tablespoon sugar
- 4.5 cups water
- Soak the noodles with cold water for 5-10 minutes. Once the noodle is loosened, drain and set aside.
- Saute ground pork for 2-3 minutes. If there are excess juices from the pork, push the juices to one side of the pan, and take a piece of paper towel to dampen the juices. Saute another 1 minute.
- Add in minced garlic, ginger, and white parts of the green onion and saute for another 1-2 minutes or until fragrant.
- Next, make a hole in the middle by pushing everything to the side. Drizzle in 1 tablespoon of oil, and add spicy, fermented bean paste. Let it sizzle for 30 seconds, and add soy sauce and sugar.
- Mix everything, and saute for another 1 minute.
- Pour in water, and add in the drained noodles. Put the lid on, turn the heat to medium, and simmer for 5 minutes.
- After 5 minutes, garnish with the remaining green onion and enjoy!
Spicy Vermicelli Noodles
If you are looking for dinner recipes that take less than 20 minutes to make at home, look no further because my Spicy Vermicelli Noodles is your next go-to recipe! This One Pot Spicy Vermicelli Noodles dish is called 螞蟻上樹, also known as “ants up a tree.” They named it Ants up the tree”, because the ground meat resembles ants climbing up a tree, the noodles recipe the branches, and the green onion resembles the tree leaves.
Yield: 4 People
Materials
- 8 oz dry vermicelli noodles/mung bean noodles
- 0.5 lb ground pork chicken, beef, or shiitake mushroom
- 1.5 tablespoon garlic minced
- 2 stalks green onion chopped and separated between white and green
- 1 tsp ginger minced
- 2 tablespoon spicy fermented bean paste
- 1.5 tablespoon soy sauce
- 1 tablespoon sugar
- 4.5 cups water
Instructions
- Soak the noodles with cold water for 5-10 minutes. Once the noodle is loosened, drain and set aside.
- Saute ground pork for 2-3 minutes. If there are excess juices from the pork, push the juices to one side of the pan, and take a piece of paper towel to damp the juices. Saute another 1 minute.
- Add in minced garlic, ginger, and white parts of the green onion and saute for another 1-2 minutes or until fragrant.
- Next, make a hole in the middle by pushing everything to the side. Drizzle in 1 tablespoon of oil, and add spicy, fermented bean paste. Let it sizzle for 30 seconds, and add soy sauce and sugar.
- Mix everything, and saute for another 1 minute.
- Pour in water, and add in the drained noodles. Put the lid on, turn the heat to medium, and simmer for 5 minutes.
- After 5 minutes, garnish with the remaining green onion and enjoy!
Notes
- Rehydrate the vermicelli noodles with COLD WATER. This step will prevent the noodles from overcooking and breaking when added.
- After pan-frying the meat, push all the meat to one side of the pan. Taking a piece of paper towel, remove the excess juices from the protein. Pan-fry for another 1-2 minutes, which will help crisp up and brown the protein.
- Make a well in the middle of the pan, and let the Spicy Fermented Bean Paste sizzle with a bit of oil to help enhance the spices.
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