ANTS ON A TREE
(Spicy
Pork with
Bean-Thread Noodles)
In this classic
Chinese preparation, delicate, clear bean-thread noodles are dressed with a
spicy sauce and flecked with bits of pork — the "
ants" of the dish's curious name.
Can be prepared in 45 minutes or less.
For
marinating the pork
3/4 pound ground pork
2 teaspoons
rice vinegar
2 teaspoons
soy sauce
1 teaspoon Asian (toasted)
sesame oil
6 ounces bean-thread (
cellophane) noodles*
2 tablespoons
vegetable oil
1/2 cup thinly sliced
scallion
1 tablespoon minced
garlic
1 tablespoon minced peeled fresh
gingerroot
2 teaspoons
Asian chili paste* or 1/2 teaspoon dried hot red pepper flakes
1 1/2 cups
chicken broth
3 tablespoons
Scotch
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon Asian (toasted) sesame oil
3 tablespoons chopped fresh
coriander, or to taste, if desired
*available at Asian markets.
Marinate the pork:
In a small bowl combine the pork gently with the vinegar, the soy sauce, and the sesame oil and let it
marinate at room temperature for 20 minutes.
In a bowl soak the
noodles in
warm water to cover for 15 minutes,
drain them, and
cut them into 3- to 4-inch lengths.
In a
wok or large heavy
skillet heat the vegetable oil over moderately high heat until it just begins to
smoke and in it stir-fry 1/4 cup of the scallion, the garlic, and the gingerroot for 30 seconds. Add the pork and the chili paste and
stir-fry the mixture,
breaking up the
lumps, until the
meat is no longer pink. Add the noodles, the broth, the Scotch, the soy sauce, the vinegar, and the sugar and simmer the mixture, stirring occasionally, for 3 to 5 minutes, or until the noodles have absorbed the liquid. Transfer the mixture to a
platter, drizzle it with the sesame oil, and sprinkle it with the coriander and the remaining 1/4 cup scallion.
Serves 4 to 6.