Ants in Trees

• 4 1/2 ounces mung bean noodlesnoodle
• 2 ounces soy saucesoy-sauce
• 1 tablespoon rice wine
• 1 tablespoon sambal chili paste
• 1 teaspoon cornstarchcornstarch
• 10 ounces ground porkground-pork
• 1 tablespoon canola oilcanola-oil
• 4 green onions, chopped, dividedscallion
• 1/2 cup chicken brothchicken-broth

1. 01Soak the noodles in enough hot water to cover by 1 inch for 20 minutes. Use kitchen shears to cut the noodles into 3 to 4-inch pieces and drain thoroughly in a colander for 10 minutes.
2. 02Combine the soy sauce, rice wine, and chili paste in a medium bowl and whisk until smooth. Add the cornstarch and whisk until combined. Add the pork and mix until thoroughly integrated. Set aside for 30 minutes.
3. 03Place a 12-inch saute pan over high heat for 1 minute. Add the oil and swirl to coat the bottom and sides of the pan. Once the oil shimmers, add the meat mixture. Stir constantly for 2 minutes, breaking the meat up into very small pieces. Add 2/3 of the green onions and continue cooking and stirring until the meat is well browned and in very small pieces, approximately 2 minutes. Reduce the heat to medium-high and add the broth. Cook until reduced, approximately 3 minutes.
4. 04Slowly add handfuls of the noodles to the pan, tossing with the meat mixture until combined and the pieces of meat cling to the noodles and no liquid remains. Serve immediately with the remaining green onions.

Calories

360 kcal

Protein

14 g

Fat

19 g

Saturated fat

6 g

Carbs

31 g

Fiber

1 g

Sugar

1 g

Sodium

868 mg

Cholesterol

52 mg

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