Ants climbing trees (má yǐ shàng shù) is a Szechuan dish that gets its name from the resemblance of the small pieces of pork to ants on noodle "branches." Because it is easy and cheap to make, ants climbing trees is a traditional favorite of Chinese college students.

• 125 g (5 oz) minced pork or beef
• 1/2 teaspoon light soy sauce
• 1/2 teaspoon Shoaxing rice wine
• 1/2 tsp roasted sesame oil
• 125 g (5 oz) bean thread noodles
• 1 tbsp oil
• 2 spring onions 9scallions), finely chopped
• 1 tbsp finely chopped ginger
• 1 garlic clove, finely chopped
• 1 tsp chilli bean paste (tobon jiong) or to taste
• 2 spring onions (scallions), green part only, finely chopped
   
  Sauce
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing rice wine
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/2 tsp roasted sesame oil
• 250 ml (1 cup) chicken stock.

• Combine the minced meat with the soy sauce, rice wine and sesame oil. 
• Soak the bean thread noodles in hot water for 10 minutes, then drain.
• Heat a wok over high heat, add the oil and heat until very hot. 
• Stir-fry the minced meat, mashing and separating it, until it changes colour and starts to brown. 
• Push the meat to the side of the wok, add the spring onions, ginger, garlic and chilli paste and stir-fry for 5 seconds, or until fragrant.  
• Return the meat to the centre of the pan.
• To make the sauce, combine all the ingredients. 
• Add the sauce to the meat mixture and toss lightly. 
• Add the noodles and bring to the boil. 
• Reduce the heat to low and cook for 8 minutes, or until almost all of the liquid has evaporated. 
• Sprinkle with the spring onions.