Ants on a Tree (Pork Stir Fried with Noodles)

I found this dish on TasteSpotting a couple of weeks ago and knew immediately it was what I would be making with the rest of the pork I had sitting in the freezer. Believe it or not, I actually had a few jalapenos left too and I was trying to take as little as possible with me in my move. This is an easy and quick dish and it has excellent flavor. I didn't have Szechuan peppercorns so I subbed in a bit of hot chili oil and I used regular low-sodium soy sauce throughout the whole dish because that was all I had. I really loved the flavor in the pork with the sweet and savory combo that makes me swoon. As you can tell from the pictures, I used glass noodles because they were what I had on hand. To be perfectly honest, I am not sure of the difference between glass noodles and bean thread noodles (if there is one), but they were perfectly wonderful in this recipe and I had a great texture from them so I am not complaining. This is definitely something I will try again and next time I will try and mix it up by adding more vegetables to the mix.


Ants on a Tree (Pork Stir fried with Noodles)
(Slightly Adapted from Simmer Down)

Makes 2-3 servings

8 ounces ground pork
3 tablespoons soy sauce, divided
1 tablespoon sugar
2-3 dashes red pepper flakes
1-2 dashes hot chili oil (optional)
1 teaspoon cornstarch
6-8 ounces cellophane (bean thread) noodles (I used 6.5 ounces)
1 tablespoon plus 1 teaspoon peanut or other neutral oil
2 scallions, white & light green parts only, thinly sliced
1 red jalapeño or Fresno chili, minced
1/4 cup vegetable stock

Put some water on to boil. Meanwhile, 2 tablespoons soy sauce and cornstarch in a medium-sized bowl to dissolve the cornstarch. Add the sugar, red pepper flakes, hot chili oil (if using), and pork, stirring thoroughly to combine. Refrigerate for 20 minutes.

Place the noodles in a large bowl and when your water comes to a boil, pour over the noodles to cover. Soak for 5 minutes, stirring occasionally, then drain in a colander.

Heat oil in a 12-inch nonstick skillet or wok over medium-high heat. Add the scallions and jalapeño and cook 30 seconds, stirring frequently. Add the pork and stir-fry until no longer pink, breaking up any chunks, about 3 minutes.

Add the noodles, chicken stock, and remaining soy sauce. Cook, tossing the noodles with tongs or two wooden spoons, until the sauce is absorbed and the pork is well distributed throughout the noodles. Transfer to a large platter and serve immediately, garnishing with a few chopped scallions if desired.

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