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Ma Yi Shang Shu, or stir fried vermicelli with pork, is a perfect quick weekday dinner dish that is so flavorful yet easy to put together. A Sichuan classic, it features tender mung bean vermicelli noodles braised in a savory aromatic sauce with ground pork, spiced up with chili bean paste. All you need is 20 minutes to put it together - top it on a bowl of steamed rice for a great dinner! {Gluten-Free Adaptable}

Stir Fried Vermicelli with Pork (Ma Yi Shang Shu, 蚂蚁上树)

5 from 1 vote
Ma Yi Shang Shu, or stir fried vermicelli with pork, is a perfect quick weekday dinner dish that is so flavorful yet easy to put together. A Sichuan classic, it features tender mung bean vermicelli noodles braised in a savory aromatic sauce with ground pork, spiced up with chili bean paste. All you need is 20 minutes to put it together - top it on a bowl of steamed rice for a great dinner! {Gluten-Free Adaptable}
To make the dish gluten-free, use tamari to replace soy sauce (both light and dark), and use dry sherry to replace Shaoxing wine.
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Course: Main
Cuisine: Chinese
Keyword: homestyle
Servings: 4 servings
Author: Maggie Zhu

Ingredients

  • 4 oz. (110 g) dried mung bean vermicelli noodles
  • 1 tablespoons peanut oil (or vegetable oil) (*Footnote 1)
  • 1 tablespoon minced ginger
  • 2 cloves garlic , minced
  • 2 green onions , sliced
  • 1 tablespoon doubanjiang
  • 4 oz. (120 g) ground pork
  • 1/2 cup chicken broth (or water)

Sauce

Instructions

  • Place the vermicelli noodles in a big bowl and add hot water to cover. Soak according to the package instructions. If the package does not have instructions, soak the noodles in hot water for 15 minutes. Once done, drain thoroughly, toss with 1/2 tablespoon oil, and set aside.
  • Mix the sauce ingredients in a small bowl and set aside.
  • Heat 1/2 tablespoon oil in a nonstick pan over medium heat until hot. Add the ginger, garlic and green onion. Cook and stir for 30 seconds to release fragrance.
  • Add the ground pork. Cook and chop the pork into smaller pieces, until the pork is fully cooked, 2 minutes or so.
  • Add the doubanjiang. Cook and stir for 1 minute, until the pork is covered evenly.
  • Pour in the chicken broth, the soaked vermicelli noodles, and the sauce. Stir a few times to mix well. Cover and cook for 2 to 3 minutes. Uncover the pan. Stir to mix well and check the doneness of the noodles. If the noodles are still tough, cover it and cook for another minute or so. Once the noodles have turned soft, cook uncovered over medium-high heat until the liquid evaporates, about 1 minute. Once done, transfer everything to a plate. Serve hot as a main dish.

Notes

  1. Use 1/2 teaspoon toasted sesame oil at the end (step 6, after uncovering the pan) if you use vegetable oil instead of peanut oil.

Nutrition

Serving: 1serving, Calories: 273kcal, Carbohydrates: 35g, Protein: 13.7g, Fat: 8g, Saturated Fat: 1.6g, Cholesterol: 21mg, Sodium: 471mg, Potassium: 199mg, Fiber: 1.9g, Sugar: 2.4g, Calcium: 13mg, Iron: 3mg