Sandra This spicy, savory Alton Brown Ants In Trees is made with ground pork, glass noodles, and a rich sambal-soy sauce, ready in just 30 minutes. The slippery mung bean noodles soak up the flavorful broth while the crisp, marinated pork bits cling to them perfectly. I love how this specific technique mixes the marinade and cornstarch directly with the meat for a foolproof, glossy finish.
The Secret To Getting It Right
What makes this version distinct is how Alton treats the pork. Instead of frying the meat and adding sauce later, you mix the ground pork directly into a slurry of soy sauce, chili paste, and cornstarch before cooking. I learned that this protects the meat from drying out while ensuring every single “ant” is coated in spicy, savory flavor.
Another surprise was the noodle timing. Soaking the glass noodles in hot water first, then letting them finish cooking in the reducing chicken stock, creates that perfect “al dente” bounce. If you boil them separately like pasta, they turn into a mushy mess that won’t hold the sauce.
Alton Brown Ants In Trees Ingredients
- For the Noodles:
- 4.5 oz mung bean noodles (cellophane or glass noodles)
- Hot water (for soaking)
- For the Pork & Marinade:
- 10 oz ground pork
- 2 fl oz soy sauce
- 1 tbsp rice wine (or dry sherry)
- 1 tbsp sambal chili paste (or chili garlic sauce)
- 1 tsp cornstarch
- For Cooking:
- 1 tbsp canola oil
- 4 scallions, chopped (divided into white/green parts)
- 1/2 cup chicken broth
How To Make Alton Brown Ants In Trees
- Soak the Noodles: Place the mung bean noodles in a large bowl and cover with hot water by at least 1 inch. Let them soak for 20 minutes until pliable. Drain well, then use kitchen shears to snip them into 3- to 4-inch lengths.
- Marinate the Pork: While noodles soak, whisk the soy sauce, rice wine, chili paste, and cornstarch in a medium bowl until smooth. Add the ground pork and mix thoroughly with your hands or a fork. Let it sit for 20–30 minutes.
- Cook the Pork: Heat the canola oil in a large 12-inch skillet or wok over high heat. Once shimmering, add the pork mixture. Stir constantly for about 2 minutes, breaking the meat into very small “ant-sized” pieces.
- Add Aromatics & Broth: Toss in about two-thirds of the chopped scallions and cook for another 2 minutes until the pork is well browned. Lower heat to medium-high, pour in the chicken broth, and let it bubble and reduce for 3 minutes.
- Finish the Dish: Add the drained noodles to the skillet by the handful. Toss continuously with the pork mixture until the noodles absorb all the liquid and the meat clings to the strands. Serve immediately topped with the remaining scallions.
Recipe Tips
- Don’t Skip the Soak: Soaking removes excess starch and hydrates the noodles gently. If you throw dry glass noodles directly into the pan, they will be tough; if you boil them, they dissolve.
- Shears are Essential: Mung bean noodles are incredibly long. Cutting them into shorter lengths makes the dish much easier to eat and helps the ingredients distribute evenly.
- Adjust the Heat: Alton uses sambal chili paste, which has a kick. If you prefer a milder dish, start with half a tablespoon and taste the marinade before adding the raw pork.
- Mise en Place: This stir-fry moves fast once the heat is on. Have your scallions chopped and broth measured before you start cooking the pork.
What To Serve With Ants In Trees
Since this dish is rich and savory, it pairs beautifully with a side of smashed cucumber salad tossed in vinegar and sesame oil to cut through the saltiness. Steamed jasmine rice is also excellent for soaking up any extra spicy oils. for a full feast, serve it alongside dry-fried green beans or simple garlic bok choy.
How To Store
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water to loosen the noodles, as they tend to clump when cold. Freezing is not recommended because glass noodles lose their pleasant chewy texture when thawed.
FAQs
- Can I use ground beef or chicken?
Yes, ground chicken or turkey works well as a lighter option. Ground beef can be used, but pork is the traditional choice for its fat content and flavor profile. - Is this dish gluten-free?
Mung bean noodles are naturally gluten-free, but you must use tamari instead of standard soy sauce to make the entire dish safe for gluten-free diets. - What if I can’t find sambal chili paste?
You can substitute Doubanjiang (broad bean chili paste) for a more authentic Sichuan flavor, or Sriracha in a pinch, though Sriracha is sweeter and less savory.
Nutrition
- Calories: 450
- Total Fat: 22g
- Saturated Fat: 7g
- Cholesterol: 50mg
- Sodium: 1200mg
- Total Carbohydrate: 45g
- Protein: 18g
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Alton Brown Ants In Trees Recipe
Description
A classic, flavor-packed Sichuan noodle dish featuring springy glass noodles tossed with finely minced, savory-spicy ground pork that clings to the strands like “ants on trees.”
Ingredients
For the Noodles:
For the Pork & Marinade:
For Cooking:
Instructions
- Soak mung bean noodles in a bowl covered with hot water for 20 minutes.
- Drain well and use kitchen shears to snip the noodles into 3- to 4-inch lengths.
- Whisk soy sauce, rice wine, chili paste, and cornstarch in a bowl until smooth.
- Add the ground pork, mix thoroughly, and let marinate for 20-30 minutes.
- Heat canola oil in a large skillet or wok over high heat until shimmering.
- Add the pork mixture, stirring constantly for 2 minutes to break the meat into very small pieces.
- Toss in two-thirds of the scallions and cook another 2 minutes until pork is well browned.
- Lower heat to medium-high, pour in chicken broth, and let bubble and reduce for 3 minutes.
- Add drained noodles by the handful, tossing continuously until they absorb all the liquid and the meat clings to the strands.
- Serve immediately, garnished with the remaining scallions.
Notes
- Snipping the soaked glass noodles with kitchen shears is crucial; otherwise, they form an unmanageable, infinitely long clump in the wok, making it impossible to toss them evenly with the pork.
- The cornstarch in the marinade acts as a velvety binder and thickener, creating a sticky, glossy sauce that helps the tiny “ant” pieces of pork adhere tightly to the slippery “tree branch” noodles.
- Stirring constantly and breaking the pork into the smallest possible pieces during the initial high-heat fry is what gives the dish its namesake appearance and ensures intense flavor in every bite.
