Mǎyǐshàngshù from the Chinese region Sichuan is a dish with a name that you will never forget. In its classic version, thin glass noodles, also called bean threads, soak up a sauce made with ground meat. The result looks like ants climbing on tree twigs. That's why 'Mǎyǐ shàng shù' translates to 'Ants on a tree'. We used easier to find thin spaghetti and optional healthy vegetables. Our spice blend with Shitake powder is full of umami.
- 0.75 lb ground pork, poultry, or veal
- 5 green onions sliced
- 3.5 oz very thin spaghetti aka capellini
- 2 cups rice
- soy sauce or tamari
- salt & pepper
Mǎyǐshàngshù Culinary Spice Kit
- cinnamon, fennel, garlic, shiitake mushrooms, black pepper, cloves, star anise
- 4 oz vegetables of your choice thinly sliced or cut into very small pieces
Rice & Noodles
- Prepare rice and noodles according to package instructions.
- Drain. Keep the cooking water from the noodles.
- In a large PAN, heat 2 tbsp oil over medium heat.
- Add meat and Mǎyǐshàngshù spices.
- Mix and stir-fry until the meat is crumbled and cooked.
- Add vegetables (optional), green onions, and 2 tbsp soy sauce.
- Mix and stir-fry for 3-5 minutes.
- Add the noodles and 1 cup of their cooking water. Mix well.
- Optionally, add to taste: soy sauce, salt & pepper, a bit more cooking water.
- Serve Mǎyǐshàngshù sauce over rice.
 Substitute meat with mushrooms, finely chopped.  Substitute spaghetti with glass noodles and add them to the PAN uncooked.  Recommended: mushrooms, zucchini, rutabaga, turnip, celery, bell pepper, broccoli florets, or green asparagus.
- Make it again and substitute the spices with 1-2 tbsp Asian bean paste.