Backyard BBQ (1)
Chengdu noodle shop owner Ma Yingjun shared his recipe for this dish of stewed pork over noodles.
The name for this Sichuanese dish means "ants climbing a tree" because of the way the ground pork clings to the strands of glass noodles.
We based this recipe on one in Izakaya (Kodansha, 2008) by Mark Robinson.
As its name suggests, the noodles in this Tibetan classic are usually fried, though some prefer them soft.
Momofuku's recipe for Ginger Scallion Noodles by David Chang
Does Not Apply