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Thin glass noodles are stir-fried with savory minced pork in a spicy bean paste sauce—the tiny pork bits clinging to the noodles like ants on branches. This protein-rich Sichuan family dish is fun, flavorful, and deeply satisfying.
Soak the mung bean glass noodles in hot water for 10 minutes until softened, then drain and cut into manageable lengths with kitchen scissors.
Finely chop the scallions, mince the garlic cloves, and grate or mince the ginger.
Heat 2 tbsp vegetable oil in a large wok or deep skillet over medium-high heat until shimmering. Add ginger and garlic, stir-frying for 20 seconds until fragrant.
Add ground pork and cook, breaking it into tiny pieces with a spatula. Stir-fry over high heat until the pork is no longer pink and slightly crisp, 4–5 minutes.
Push the pork to one side, add the Sichuan broad bean chili paste to the empty side, and fry for 30 seconds to release oils, then combine with the meat.
Pour in Shaoxing wine, soy sauce, dark soy sauce, and sugar; stir well to evenly season the pork mixture.
Add chicken broth and bring to a simmer. Add drained noodles; toss to combine, ensuring the pork clings to the noodles. Stir-fry for 2–3 minutes until the noodles absorb most of the sauce.
Taste and adjust seasoning if needed. Finish with a drizzle of sesame oil and the chopped scallions, tossing briskly to mix. Serve immediately.
