Vegan Ants Climbing a Tree
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Sichuan-style noodle dish with crispy rice noodles, spicy bean sauce, and tofu in a savory broth. The dish is hearty and flavorful, traditionally served as a main course for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 5.25 ounces dried mung bean vermicelli/glass noodles ((1.75 ounces/50g = 1 bundle))
- 2 tablespons neutral oil ((such as vegetable, canola, or avocado oil))
- 1 tablespoon ginger ((minced))
- 8 ounces firm tofu ((finely diced))
- 1 large clove garlic ((chopped))
- 1 tablespoon spicy bean sauce ((la doubanjiang))
- 2 cups Asian vegetable stock ((can substitute store-bought vegetable stock or water mixed with 1 teaspoon mushroom powder))
- 1 tablespoon unsalted chili oil
- 1 teaspoon sugar
- 2 teaspoons light soy sauce
- 1 teaspoon dark soy sauce
- 1/4 cup scallion ((chopped))
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 508mg
- 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
- 272mg
- Calcium
- 401mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 508MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.