Sichuan Stir-Fried Mung Bean Noodles with VegPork (螞蟻上樹)

20141012-11 Stir-Fried Mung Bean Noodles with Pork 5598-Edit-2-4

I grew up on this dish as a little girl.  One of the “aunties” would bring it to every Taiwanese community potluck.  It was a staple that I always looked forward to.  It has that every so slightly chewy clear noodle texture and that balanced salty soy umami taste.  Deniz and I have made it a number of times, different ways, and below is our favorite recipe.


  • 4 Morningstar Original Vegetarian Sausage Patties
  • 10.5 oz (4 small packs) of dried mung bean noodles
  • 1/3 c + 1 T cooking oil
  • 1 bunch green onion, chopped (garnish to taste)
  • coriander, chopped (garnish to taste)


  • 2 T green onion, chopped
  • 2 t ginger root, minced
  • 1 T hot bean paste (là dòu bàn jiàng, 辣豆瓣酱)


  • 1 t salt
  • ¼ t MSG
  • 2 T soy sauce
  • 1 t sugar
  • 1 t corn starch
  • 2 c veggie broth (1 Knorr Vegetarian Bouillon cubes dissolved in 2 cups of boiling water)

Garnish (optional):

  • 2 T green onion, chopped
  • 2 T cilantro


Toast the patties in toaster oven for 15 minutes on 400°F.  Pulse them in a food processor to a ground-beef consistency.

Combine the Spices ingredients in a small bowl.   Combine the Sauce ingredients in a medium-sized bowl.

Place the dried mung bean noodles in a large bowl and pour boiling water over them to cover.  Leave the noodles in the water until they are soft, about two to three minutes.  Do not oversoak.  Drain and set aside.

Heat the 1/3 c cooking oil in a large non-stick pan on medium-high heat.  Add the Spices and stir-fry for 1 minute.  Add the ground patties and stir to coat evenly.  Add the softened noodles and stir until the noodles are evenly coated in oil.  Add the Sauce and mix to coat evenly.  Continue cooking uncovered until the water is completely soaked into the noodles.  Remove from heat.  Do not overcook or the noodles will break into pieces.  Stir in the remaining 1 T of cooking oil.  Garnish with green onion or coriander.



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