Mayi Shang Shu

This traditional dish from the Han region literally means "Ants Climbing a Tree", referring to the minced meat clinging to the glass noodles. A flavourful and spicy classic.

Serves: 4
Preparation time: 10 min
Cooking time: 20 min
Total time: 30 min

Ingredients (for 4 servings)

• 300 grams minced meat
• 200 grams glass noodles
• 1/2 green bell pepper
• 150 grams carrot
• 1/2 bunch Chinese chives
• 2 tablespoons Doubanjiang (fermented chili bean paste)
• 3 tablespoons sesame oil
• 4 cm fresh ginger
• 1 tablespoon brown sugar

Preparation

• Cut the bell pepper and carrots into small cubes.
• Slice the chives into thin rings.
• Grate the ginger finely.

Cooking

1. Soak the glass noodles in warm water for 5 to 10 minutes.
2. Heat the sesame oil in a wok and stir-fry the Doubanjiang over low heat for 3 to 4 minutes.
3. Add the minced meat and fry for 2 minutes.
4. Add the brown sugar, ginger, bell pepper, and chives.
5. Add a splash of water, followed by the soaked glass noodles.
6. Stir-fry everything until the flavours are well absorbed and the sauce has reduced slightly.