Stir Fried Vermicelli with Pork (Ma Yi Shang Shu, 蚂蚁上树)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Ma Yi Shang Shu: tender vermicelli noodles braised with ground pork in a spicy, aromatic Sichuan sauce spiked with chili bean paste. A quick, flavorful weeknight meal ready in 20 minutes.
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Nutrition & ingredients
Ingredients
serves 4- 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))
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon Shaoxing wine ((or dry sherry))
- 1 teaspoon sugar
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 5m
- Sodium
- 420mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 201mg
- Calcium
- 15mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 420MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.