Serves 8
30 min
Pork & Crab 'Ants Climbing Trees'
Recipe GLPR0b79749a540222
A vibrant wok-tossed noodle dish featuring seasoned pork mince and tender crabmeat clinging to mung bean noodles in a savory, umami-rich sauce. The aromatic blend of garlic, ginger, and chilli creates a warming, deeply flavored sauce that coats each delicate noodle strand.
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Ingredients
2 tbsp rapeseed oil
2 garlic cloves, finely chopped
1 tbsp freshly grated ginger
1 medium red chilli, deseeded and finely chopped
250g pork mince
1 tbsp Shaoxing rice wine or dry sherry
1 tbsp oyster sauce
1 tsp dark soy sauce
1 tsp chilli bean sauce
200ml hot vegetable stock
200g mung bean noodles, pre-soaked in hot water for 10 minutes and drained
150g crabmeat
1 tsp toasted sesame oil
2 large spring onions, trimmed and finely chopped
Directions
Heat a wok over high heat and add the rapeseed oil. Once shimmering, add the chopped garlic, ginger, and red chilli. Stir-fry for about 30 seconds until fragrant.
Add the pork mince to the wok and stir-fry continuously for 2–3 minutes, breaking up any clumps, until the meat is cooked through and lightly browned.
Pour in the Shaoxing rice wine or sherry and let it sizzle for a few seconds. Add the dark soy sauce, oyster sauce, and chilli bean sauce, stirring well to coat the meat evenly.
Pour in the hot vegetable stock and bring to a gentle boil. Add the drained mung bean noodles and stir constantly for 3–4 minutes, ensuring all noodles are coated in the sauce and turn a deep brown colour.
Gently fold in the crabmeat, being careful not to break it apart. Drizzle with the toasted sesame oil and toss to combine.
Remove from heat, scatter the chopped spring onions over the top, toss gently, and serve immediately while hot.
