Cellophane Noodles made from bean powder make this classic Sichuan dish. The name comes from the way the tiny bits of pork look clinging to the noodles as one raises a bite to the mouth using chopsticks.

Prep time: 5 min

Cook time: 30 min

Total time: 35 min

Ants Climbing a Tree (Cellophane Noodles with Spicy Pork)
Copyright Recipe © 2015 Woodland Foods


  • 4 Ounces Cellophane Noodles

  • 1/4 Pound Ground Pork

  • 1 Teaspoon Shaoxing Rice Wine

  • 1/2 Teaspoon Mill Grind Sea Salt

  • 2 Tablespoons Peanut Oil

  • 2 Teaspoons Light Soy Sauce, divided

  • 1 1/2 Tablespoons Chili Bean Sauce

  • 1 2/3 Cups Chicken Stock

  • 1/2 Teaspoon Dark Soy Sauce

  • 3 Scallions, green parts only, finely sliced


  1. Soak noodles in hot water for 10 minutes, draining just before cooking.

  2. Combine ground pork, Shaoxing wine and salt in bowl, and mix well.

  3. Add oil to wok set over high heat, and when oil simmers, add ground meat and stir-fry until lightly browned and crispy, about 3 to 4 minutes. Halfway through cooking, add 1 teaspoon light soy sauce. Add chili bean paste and stir-fry until oil and meat turn red, about 1 minute (remove wok from heat if it gets too hot and mixture begins to burn).

  4. Add stock and drained noodles and stir well. Add dark soy sauce, and bring to a boil. Reduce heat to medium-low, and simmer about 10 minutes, until liquid has mostly evaporated and/or been absorbed.

  5. Season to taste with remaining light soy. Add scallions, mix well and transfer to serving dish.