Ants Climbing A Tree

Larry - here is the translation for Ants climbing a tree

STEP 1:

250g dried thick rice noodle (any rice noodle, including angel’s hair will work)

STEP 2:

15ml cornstarch (sweet potato powder/starch can be used)

45 ml light soy sauce (your favorite, this is the only source of salt)

25 ml rice wine (If using Mirin, omit or reduce sugar)

10 ml sugar (if using Mirin for rice wine, sugar may be omitted or reduced)

10 ml sesame oil (dark, Kodak or Taiwan)

350g lean ground pork 

STEP3: See alternative below.

25 ml oil (peanut or canola or light sesame oil - if using dark sesame oil see alternative)

2 large garlic cloves finely chopped

1-2 fresh red chile, seeded and thin sliced (to taste)

2-3 green onions finely chopped

STEP 4:

Cilantro and Chinese parsley chopped as garnish, to taste (about 15-30ml)

1. Soak rice noodles in lukewarm water to cover for 20 minutes, until soft. (check package directions, they are different). Drain and set aside. 
2. In large bowl mix (whisk) cornstarch, soy sauce, rice wine, sugar, 10ml of sesame oil. Ensure there are no lumps. Add ground pork, working with your hands. Do not squeeze the pork, just mix it. Set aside for 10 minutes to marinate. 
3. Heat wok to high heat. Add 25 ml oil. Add garlic, chile and green onions, stir for <30 seconds, tip in the ground pork with any marinade left in the bowl. Stir fry for few minutes until pork is cooked. Add noodles and mix to warm. Remove from wok to serving plate.  
4. Sprinkle with chopped herbs, serve. 

An alternative to Step 3:

As the wok heats to medium high heat, use dark sesame oil rather than peanut, canola or light sesame oil for a more pronounced sesame flavor. Before Wok is too hot, stir 25ml sesame oil, garlic, chile, onions all at the same time for <30 seconds. Do not let the oil smoke. Tip in the ground pork with any marinade left in the bowl. Stir fry for 5 minutes or until pork is no longer pink. This will take longer than using high heat. Add noodles and mix to warm. Remove from wok to serving plate.  

Source - Shirley Lee’s friend Judy. English translation provided by Hank Chen.