Ma yi shang shu
Ma yi shang shu, from above
Non vegSichuan

Ma yi shang shu

Glass noodles soaking up spicy pork mince. Ants climbing a tree, as poetic as it is tasty.

25 minTime
11 gProtein each
hotSpice
Ants climbing a tree2 chapters · 1 min read

Make it your way

Grandma's waySichuan glass noodles with spicy pork.
The original
341kcalsame
11 gproteinsame
1 gfibresame
25minutessame

Ma yi shang shu.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Sweet potato glass noodles (glass noodles, cellophane noodles)150 g sweet potato or mung bean glass noodles
Minced pork (pork mince, ground pork)200 g
Doubanjiang2 tbsp
Garlic3 cloves, minced
Ginger2 tsp, minced
Chicken stock (chicken broth)1¼ cups
Soy sauce1 tbsp
Dark soy sauce1 tsp
Spring onion (green onion, scallion)3, chopped
Cooking oil (vegetable oil)1½ tbsp

Method

5 steps
  1. 1Soak the noodles in warm water until soft, then drain and cut shorter.
  2. 2Fry pork in oil until crumbly and lightly browned.
  3. 3Add doubanjiang, garlic and ginger and fry until the oil turns red.
  4. 4Add stock, soy and dark soy, then the noodles. Simmer until the liquid is absorbed.
  5. 5Scatter spring onion and serve.
Serve it like this

Serve in a shallow bowl with spring onion on top, alongside rice and a cold cucumber salad.

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Make it a meal

What goes with Ma yi shang shu: a bread or rice, a side, something to drink and something sweet.

Bread or rice Mantou120 min
Bread or rice Jeera rice30 min
With a main Mapo tofu30 min
On the side Smashed cucumber salad15 min
On the side Stir fried bok choy with garlic10 min
To drink Kokum sharbat25 min
Something sweet Tang yuan45 min
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