September 21, 2019

This is another old household favourite. The name comes from the little piece of mince resembling ants climbing up the long strands of vermicelli noodles the look like a tree bark. This is a spicy and flavourful dish that only requires you to wash one pot. Great for busy families and singles that hate washing up.


  • 250g Grain Guru Mung Bean Vermicelli
  • 250g pork mince (20% fat)
  • 1 tbs soy sauce
  • 2 tbs Lee Kum Kee chilli bean paste (doban djang)
  • 1 tbs tomato ketchup
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 1 spring onion, chopped finely
  • Salt and Pepper

Cooking instructions

  1. Soak the vermicelli in hot water for 20-30 minutes
  2. Strain and wash the noodles under cold water
  3. Randomly cut the noodles in the bowl in 3-5 places and set aside
  4. Heat a pan with oil and fry the mince with the ginger. Make sure the mice meat is separated into little pieces.
  5. When the mince is half-cooked, add in the soy sauce, doban djang and ketchup
  6. Add in the garlic and the whites of the spring onions (keep the greens for garnishing) and stir fry
  7. Add in 500ml of water and the vermicelli. Make sure the fluid covers the vermicelli
  8. Reduce the fluid until there is about 20% left
  9. Taste here because the sauce has been diluted. We suggest adding salt and not any more soya sauce
  10. Remove from heat and serve with spring onion greens and a drizzle of sesame oil

How did you do? Tag us with the hashtags #vermicelli #mungbean #greenbean #leekumkee #stirfry #noodles #grainguru

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