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Ants climbing tree's weird name for a dish Ft Chad Sarno

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Ants climbing tree's weird name for a dish Ft Chad Sarno

Spicy Sichuan-Style Glass Noodles (Ma Yi Shang Shu)

Ingredients

  • Green onions, sliced (save a little extra for garnish)
  • 3 plant-based burgers or equivalent amount of plant-based "beef" crumbles
  • 2-3 Tbsp cornstarch
  • 3 cloves garlic, zested or grated
  • 3 Tbsp soy sauce
  • Cellophane noodles (mung bean noodles), hydrated in water for 15 minutes
  • 1 cup vegetable stock
  • Sambal sauce
  • Sea salt

Instructions

  1. Prepare the Plant-Based Meat:

    • Add cornstarch and soy sauce to plant-based burgers in a bowl.
    • Mash with a spoon.
    • Zest fresh garlic into the bowl and mix.

  2. Cut the Noodles:

    • Cut hydrated noodles (soaked in water for about 15 minutes, then drained well) with scissors.

  3. Cook the Plant-Based Meat:

    • Heat wok on high heat and add oil to the pan.
    • Add mashed plant-based burgers and cook through, stirring to crumble.
    • Cook until the crumbles start to brown and crisp.
    • Remove from heat and set aside in a bowl.

  4. Prepare the Sauce:

    • In a mason jar, mix vegetable stock, soy sauce, sambal, sea salt, and corn starch.
    • Shake well. Set aside (save a little bit for later).

  5. Combine and Cook the Noodles:

    • Pour sauce mixture into the wok (save a little bit for later) and bring to a simmer.
    • Add noodles and gently combine with the liquid until noodles soften.
    • Add mashed burgers and green onions.
    • Stir to combine thoroughly.

  6. Finish and Serve:

    • Remove from the heat and add the remaining liquid, stir through.
    • Top with fresh green onions and serve.

Video Description

Ma Yi Shang Shu, translated to "Ants Climbing a Tree" (and other variations), is a classic Sichuan dish in Chinese cooking, and a house favorite that mom used to cook for the family when we were growing up. In this recipe we give this quick and easy dish a vegan spin by using plant-based "meat" crumbles, lightly browned and cooked in a spicy chili paste sauce, combined with cellophane (or "glass") noodles, and topped with fresh sliced green onion. This is one of the quickest, most satisfying family-friendly vegan meals you can make (just reduce or omit the chili paste for kids or anyone sensitive to spice) and will likely become a go-to favorite for years to come! Enjoy!

Full recipe below!

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SPICY SICHUAN-STYLE GLASS NOODLES (MA YI SHANG SHU)

Ingredients:

Green onions, sliced (save a little extra for garnish)

3 plant-based burgers or equivalent amount of plant-based "beef" crumbles

2-3 Tbsp cornstarch

3 cloves garlic, zested or grated

3 Tbsp soy sauce

Cellophane noodles (mung bean noodles), hydrated in water for 15 minutes

1 cup vegetable stock

Sambal sauce

Sea salt

Directions:

Add cornstarch and soy sauce to burgers in a bowl and mash with a spoon. Zest fresh garlic into the bowl and mix.

Cut hydrated noodles (soak in water for about 15 minutes, then drain well) with scissors.

Heat wok on a high heat and add oil to the pan, then add mashed burgers and cook through.

While the burger cooks, mix vegetable stock, soy sauce, sambal, sea salt and corn starch in a mason jar and shake up. Set aside.

Stir mashed burgers in the wok. When the crumbles starts to brown and crisp, remove from heat and add back into the bowl.

Pour sauce mixture into the wok (save a little bit for later) and bring to a simmer. Add noodles and gently combine with the liquid. Add mashed burgers and green onions. Stir to combine thoroughly.

Remove from the heat and add the remaining liquid, stir through. Top with fresh green onions and serve!

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#veganchef