Ants Climbing a Tree

• 6 oz. mung bean "glass" noodles
• 2 Tbsp. oil
• 2 Tbsp. ginger
• 2 cloves garlic
• 2 Tbsp. black bean sauce
• 2 Tbsp. sambal oelek
• 8 oz. ground pork
• 4 Tbsp. Shaoxing wine (use dry sherry if you have to)
• 2 cups chicken stock
• 1 tsp. sugar
• 1 Tbsp. soy sauce
• 3–4 scallions

Mince the ginger and the garlic, and slice the scallions on the bias.

Soak the dry noodles in cold water for 10 minutes. Rinse them, drain them, and set them aside.

In a bowl, mix 2 Tbsp. of the rice wine with the ground pork.

In a wok over medium heat, add the oil, garlic, and ginger. Cook for about a minute then add the sambal oelek and black bean sauce. Let that cook for another minute, and then add the ground pork. Stir-fry until the meat is cooked through.

Add the remaining 2 Tbsp. of rice wine, chicken stock, sugar, and soy sauce. Bring everything to boil. Once boiling, add the noodles and scallions. Quickly stir everything together for 1–2 minutes. Serve alone, or with steamed rice.