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Spicy vermicelli noodles, also known as '螞蟻上樹' or 'Ants Climbing a Tree', beautifully presented in a traditional style. The dish features thin vermicelli noodles coated in a rich, spicy sauce with minced meat, resembling ants on tree branches. This visually striking and flavor-packed dish is perfect for those who love bold, spicy Asian cuisine and are looking for an authentic culinary experience.

Spicy Vermicelli Noodles

By Tiffy Cooks

5 from 2 votes
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.
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Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes
Course: Dinner, Main Course, Side Dish, Snack
Cuisine: Asian, Chinese, Hong Kong, Taiwanese
Keyword: 20 Minute Recipes, 30 Minute Dinner, Asian Food, Asian Noodles, Asian Recipe Easy, Asian Recipes, Asian Recipes for Dinner, Authentic asian recipes, Chinese Food, dinner Ideas, gluten free, Gluten Free Recipes, Healthy, Healthy Asian Recipes, Noodle, Noodles, One Pot Dinner, QUICK RECIPES, Taiwanese Food, Taiwanese Recipes
Servings: 4 People
Calories: 393kcal

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

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!

Video

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.

Nutrition

Calories: 393kcalCarbohydrates: 55gProtein: 13gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 41mgSodium: 719mgPotassium: 225mgFiber: 2gSugar: 5gVitamin A: 64IUVitamin C: 3mgCalcium: 37mgIron: 1mg
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