I have been wanting to make Ants Climbing up a Tree but I didn't have the bean thread noodles yet to make it, but thought I could use different noodles. I don't usually get ground meats until the day that I am going to use it, I don't like it hanging around too long uncooked. I needed to use it up, so...I had to improvise.
The meat was already mixed with shallots, carrots, lemongrass, ginger, and toasted sesame oil, I just dumped it into my wok pan and browned it. A few things were in there that I probably would not of added if doing it the proper way. This is what I ended up with.
1 1b ground pork
1 tablespoon of peanut oil (I used sesame oil)
2 shallots diced
1 carrot small diced
1 tablespoon lemongrass (optional)
1 tsp garlic ginger sauce (optional)
2 tsp fresh minced gingeroot (optional)
1 tablespoon light soy sauce
pinch of salt
1 tablespoon garlic chili sauce ( I didn't have chili bean paste)
1 tsp dark soy sauce
1 tablespoon oyster sauce
3/4 cups chicken stock
I used Vietnamese noodles (I let Maranda choose)
Top with finely chopped scallions (optional) I used bean sprouts because I was going to use them in the dumplings.
Combine the meat light soy, salt, sesame oil, ginger, carrot, shallots, lemongrass, and ginger garlic paste ( I think I used some sesame paste too). In a preheated wok or deep pan cook the meat mixture until brown. Add the chili garlic sauce, oyster sauce and stir rapidly, stir in the dark soy sauce.
Pour in the broth, noodles*, and you can add a little more light soy sauce at this time. Cover and simmer 8-10 minutes, shake the pan but do not stir, toss with scallions right before serving.
If you are not using glass noodles, just pour in the broth and simmer then serve over cooked noodles. I put them in individual bowls. I hope this make sense!
Maranda's dish without anything added on top! The carrots and shallots became a little caramelized and were very flavorful!
This looks soooo good. And I think I have all the "stuff" on hand to give it a go. Glad your improv worked!ReplyDelete
Great way to improvise...Looks delicious!ReplyDelete
Love it! Although *cough* I've never had to pull dinner out of my rear because I've forgotten to thaw a crucial ingredient...:) Nice save.ReplyDelete
Sounds like something I would cook and quite delicious too!ReplyDelete
good thinking! The mince sauce is great for all types of noodles!ReplyDelete
i prepare the similar way of noodle too, good change to this noodle, sound yummy!ReplyDelete
This looks really yummy. Amazing how one can improvise when necessary. DianeReplyDelete
That's a lot of mince....mmmm. I like it. One of the best comfort food.ReplyDelete
Lyndz, I can almost smell it from here. This is a simple & yet wonderful dish. And you really did make good use of the marinated meat. I normally used ground chicken meat in this recipe and with extra additional sauce just enough to cover the pasta or noodle. We called this as 'Hakka' noodle over here! ^_^ Thanks for sharing & hope you'r enjoying your day.ReplyDelete
Oh, I looooove the flavors in your pork. And nice save, indeed...I'd gobble this up anytime. I love those long beans, too...they're so cool looking (I'm easily pleased). Great dish! =)ReplyDelete
Betty Ray - can't wait to see it!!ReplyDelete
Bo - thanks!
TKW - thanks for the support! :D
Jeannie - yes it's pretty basic, and full of flavors!
3HT - you can't really go wrong here, you're right any noodle would work.
Sonia - yes I think I'll make it again for sure, with any noodle.
Diane - thanks, yes I think moms, are used to improvising often!
MaryMoh - well it is all dumped on top, once you mixed it into the noodles it didn't look like so much, more like the ants climbing up a tree...hehe!
Kristy - Yes I use ground chicken often too. I was thinking about more sauce which would be easy enough to do here. Ooo fun! I'll have to make Hakka noodles next time! Thanks have a great day..or evening!
Girlichef - Ha! yes me too, I love the looks of the long beans like that. Most recipes wanted you to cut them up!
This is a good mid-week dish. You did excellent putting together a new meal when it was not what you planned. Awesome.ReplyDelete
Sound delicious Lyndsey, lovely! gloriaReplyDelete
Great use of ingredients and it looks delicious!ReplyDelete
I'm so glad to know I'm not the only person who, at the last minute, has to change course for dinner. You did a splendid job. Congratulations. I love the long green beans as a side dish too.ReplyDelete
I bet this tastes wonderful. A great weeknight dish!ReplyDelete
Oh wow, I want this yummy fragrant meal for my dinner...thanks for the inspiration of your super-flavorful culinary explorations, Lyndsey. NOM!ReplyDelete