Lee Kum Kee

Veggie Ants Climbing Trees by Ching He Huang

This is a Sichuan street-food dish. The unusual name came about because the small pieces of minced soy on the noodles look like ants climbing trees, with the noodles being the trees’ branches. The trick is to use minced soy and Lee Kum Kee Mushroom Vegetarian Stir-fry Sauce for a hit of umami, along with small pieces of rehydrated dried Chinese mushrooms for a heartier bite. This dish is perfect for Earth Day, plant based and totally satisfying!


125g  Dried Soya Mince pieces
210ml Hot vegetable stock or boiling water
Large Dried Chinese mushrooms
150g  Dried mung bean noodles
2 Tbsp  Vegetable oil
2 cloves Garlic, finely chopped
1 Tbsp Ginger, freshly grated
Red chilli, deseeded and finely chopped
1 Tbsp Shaoxing rice wine or dry sherry
200ml Hot vegetable stock
2 Large Spring Onions, trimmed and finely chopped


1 To rehydrate the minced soy, add the hot water or stock and leave to stand for 5 minutes.
2 Place the mushrooms in a bowl and cover with hot water. Leave to soak for 20 minutes, then drain. Remove the stalks and finely dice the mushrooms.
3 At the same time, place the mung bean noodles in a large bowl and soak in hot water for 10 minutes. Drain and set aside until needed.
4 Heat a wok over high heat until smoking, then add the oil, garlic, ginger and chilli and stir-fry for a few seconds, then add the minced soy and mushrooms and stir-fry for 2–3 minutes until browned at the edges.
5 Add the rice wine or sherry, Lee Kum Kee Mushroom Vegetarian Stir-Fry Sauce , Lee Kum Kee Premium Mushroom Seasoning Powder and hot vegetable stock, followed by the noodles. For an extra hit of umami, add Lee Kum Kee Premium Dark Soy Sauce and Lee Kum Kee Chilli Bean Sauce and mix well.
6 Finally season with Lee Kum Kee Pure Sesame Oil , add the spring onions, toss to combine and serve immediately.
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