Don’t get antsy over this dish’s name
Classic recipe is a crowd-pleasing Chinese meal, even if it doesn’t sound that way
“Ants in a Tree” is the English translation of the Chinese name for this classic recipe.
Built of spicy pork, bean thread noodles (aka cellophane noodles) and scallions, it earned its name because it’s not so far-fetched for the finished dish to call that image to mind — the noodles look like tree branches, the scallions like tree leaves and the little bits of ground pork like ants.
Admittedly, it’s not a very appetizing image, but the dish itself happens to be a crowd-pleaser.
Cellophane noodles can be tough to find in your supermarket, which is why I’ve listed capellini (very thin strands of pasta).
If you’re not a fan of pork, you’re welcome to swap in beef, turkey, or chicken.
And if you can’t source Asian chile paste, use your favourite brand of hot sauce. Of course, if you’d prefer the dish to be mild, leave the hot stuff out of it.
Make sure you prepare every ingredient before you begin cooking. If at any stage the next round of ingredients isn’t ready to go, the ones in the pan will overcook.
As a way to help the noodles absorb the myriad flavours of the
sauce, par-cook the noodles and finish them in the sauce. If, in the end, you’re more in the mood for a bowl of soup, add more chicken broth.
Ants in a Tree
Start to finish: 50 minutes Servings: 6
Kosher salt
1 lb (454 g) ground pork
1/4 cup (60 mL) low-sodium soy sauce, divided
1 tbsp (15 mL) toasted sesame oil 2 tsp (10 mL) cornstarch
1/2 cup (125 mL) thinly sliced white and light green part of scallion, plus 1/2 cup (125 mL) thinly sliced dark green part of scallion for garnish 3 tbsp (45 mL) vegetable oil
1 tbsp (15 mL) grated fresh ginger 1 tbsp (15 mL) minced garlic
1 to 1 1/2 tbsp (15-22.5 mL) Asian chile paste (or to taste)
3 cups (750 mL) shredded napa cabbage
6 oz (170 g) capellini 1 cup (250 mL) chicken broth 2 tbsp (30 mL) toasted sesame seeds for garnish
Put on a large pot of salted water to boil for the pasta.
In a medium bowl combine well the pork, 2 tablespoons (10 mL) of the soy sauce, the sesame oil, the cornstarch and the 1/2 cup (125 mL) white and light green sliced scallions.
In a wok or large skillet heat the oil over high heat until it is almost smoking.
Add the ginger, garlic and chile paste; cook, stirring, for 30 seconds or until the mixture smells fragrant.
Add the pork, breaking it up, and cook, stirring until most of the pink has disappeared. Stir in the cabbage and the remaining 2 tablespoons (30 mL) soy sauce and cook, stirring, until the cabbage is slightly wilted, 1 to 2 minutes.
When the pot of water has come to a boil, add the capellini, stir, and boil it for 2 minutes. Drain and add to the skillet along with the chicken broth.
Bring to a boil and simmer for 2 minutes, stirring occasionally (the mixture will be soupy at first and then become less saucy as the pasta absorbs the broth).
Divide the pasta and pork evenly among 6 bowls, pouring any liquid over it, and garnish with the scallion greens and toasted sesame seeds.