We tried this recipe: https://www.chinasichuanfood.com/ants-climbing-a-tree/. Our modifications: first, based on our pantry, we used Korean sweet potato cellophane noodles (dang myun). Because they are thicker than bean thread noodles, we parboiled the cellophane noodle for 4 mins, drained, rinsed in cold water, and then set aside. Second, we used ½ lb minced pork. Also, to make this healthier, we reduced the doubanjiang (pixian sauce) and the soy sauce from 1 Tbsp (3 tsp) to 2 tsp. Third, when we added the parboiled cellophane noodle and then boiled it until al dente (about 2 mins). We also tossed in about 1 oz each fresh enoki and bonapi mushrooms at the time we added the noodles. Finally, we tossed in about ½ tsp toasted crushed Sichuan peppercorn. We liked this a lot but found the cellophane noodles difficult to serve; we will try with the thinner bean thread noodles next time. (Jan. 2019)
Cooking Adventures 