Minced Pork & Vermicelli


For 2 (for 4)

Jasmine Rice : 1 bag (2 bags)

Chicken Stock Pot: 1 pod (2 pods)

Spring Onion: ½ bunch (1 bunch)

Bean Thread Noodles: 2 packs (4 packs)

Pork Mince: 1 pack (2 packs)

Shaoxing Wine Vingear: 2 pods (4 pods)

Soy Sauce: 2 sachets (4 sachets)

Chilli Bean Sauce: 2 pods (4 pods)

Crushed Garlic: 1 sachet (2 sachets)

Crushed Ginger: 1 sachet (2 sachets)

Sugar: 1 sachet (2 sachets)

Dark Soy Sauce: 1 pod (2 pods)

Nutritional Information:

Per serving: Energy (kcal) 500 Fat 7g of which saturates 3g Carbohydrates 99g of which sugars 10g Protein 15g Salt 4.4g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

This enchanting, enticing dish is known all over Sichuan province by the not-so-appealing name of ‘ants climbing a tree’, probably because of the way the finely ground pork clings to each noodle as you pull it towards you. The effect is achieved by simmering the soaked noodles directly in the sauce until they come together. These crystal-clear, nutritious noodles are made from mung beans, so they aren’t treated by Chinese cooks as a staple ingredient, as wheat noodles often are. That’s why we’ve served them on a bed of rice, letting the meaty, saucy noodles gradually sink into the fluffy grains


  • Preparation time:

    For 2 - 20 minsFor 4 - 25 mins
  • Cooking time:

    For 2 - 20 minsFor 4 - 25 mins