Ma yi shang shu (glass noodles with meat)
4 servings
30 minutes
Ma Yi Shang Shu, or 'Ants Climbing a Tree,' is a traditional Chinese dish that combines delicate glass noodles (funchoza) with flavorful meat. Its origin is linked to Sichuan province, known for its spicy cuisine. The noodles absorb rich soy sauce and spicy chili notes, creating depth of flavor. Shiitake mushrooms add an earthy tone to the dish while ginger refreshes its spiciness. The result is a soft yet spicy dish perfect for both cozy dinners and festive gatherings. A garnish of fresh green onions or cilantro adds brightness and freshness. This dish embodies the Chinese culinary philosophy of balancing flavors and textures.
1
Soak glass noodles (funchoza) in boiling water for 5 minutes. Also soak dried shiitake mushrooms in boiling water in another container.
- Glass (cellophane) noodles: 150 g
- Dried shiitake mushrooms: 5 piece
2
Drain the water from the noodles and cut them into 5–8 cm lengths.
3
Drain the water from the mushrooms, saving it. Cut the mushrooms into thin strips. Peel and chop the ginger. Finely chop half of the chili pepper or use 1 teaspoon of chili paste.
- Dried shiitake mushrooms: 5 piece
- Fresh ginger: 20 g
- Red chili pepper: 0.5 piece
4
In a bowl, mix soy sauce, rice vinegar, sugar, and starch (last). Add ground pork and marinate the meat for 15-30 minutes.
- Light soy sauce: 2 tablespoons
- Rice vinegar: 1 tablespoon
- Cane sugar: 1 tablespoon
- Cornstarch: 1 teaspoon
- Ground pork: 200 g
5
Add sesame oil to the wok and heat it. Sauté ginger and chili (chili paste) for 15 seconds. Cook the pork mince until done. Push it aside. Add mushrooms and sauté for 2-3 minutes. If necessary, pour in another tablespoon of oil. Add glass noodles and sauté for 1-2 minutes. Combine the noodles with mushrooms and mince. Pour in 0.5 cup of liquid from the mushrooms and simmer for 2-4 minutes to blend all the flavors.
- Sesame oil: 1 tablespoon
- Fresh ginger: 20 g
- Red chili pepper: 0.5 piece
- Ground pork: 200 g
- Dried shiitake mushrooms: 5 piece
- Glass (cellophane) noodles: 150 g
- Dried shiitake mushrooms: 5 piece
- Glass (cellophane) noodles: 150 g
- Dried shiitake mushrooms: 5 piece
6
Serve on a warm plate, garnished with diagonally cut green onion feathers or fresh cilantro.
- Chives: 4 pieces