Ants Climb a Tree
2-2 ¼ lbs ground turkey (original recipe called for ground pork, ground beef also works)
8-9 nests of Mung bean noodles; the thin noodles, not the wide ones (also called cellophane noodles, bean thread noodles, green bean noodles.)
2 bunches scallions
6 large garlic cloves
2 cubic inches fresh ginger
3 T Sesame oil
Approx. ½ cup tamari
1/3 cup peanut oil
3 tsp. Black Bean Sauce with chili (Lan Chi Brand is the best)
Set 4 quarts of water to boil. Chop 1 bunch of scallions into ¼ inch lengths. In large bowl mix 2-2 ¼ lbs ground turkey, chopped scallions, 3 Tablespoons sesame oil, 6 Tablespoons tamari. Set aside to marinate.
When water is boiling add it to 8-9 nests of Mung bean noodles in a large bowl until nests are completely covered. After nests have soaked several minutes, gently separate with a fork. Set aside to soak for 20 minutes, most water will have been absorbed. Drain excess water just before cooking.
While the meat and noodles are mellowing finely chop/mince 6 large garlic cloves, an equivalent volume of fresh ginger and top with 3 rounded teaspoons of “Lan Chi” Black Bean Sauce with Chili. Set aside in a small bowl
Chop 1 bunch of scallions into ¼ inch lengths, add to a ½ cup of water in small bowl and set aside.
Put 1/3 cup peanut oil in a large wok (use a flat bottomed wok on electric range or place the wok as close to flame as possible on gas range).
Turn stove up to high. As soon as oil is hot, cook the ginger/garlic/bean paste for 30 seconds. Then add marinated ground turkey and stir while cooking until meat starts to break-up, dry, and solidify. Add 1/3 cup tamari (or more if desired) and stir until meat is mostly cooked.
Add drained noodles, stir until noodles are hot (less than a minute if the range in truly hot).
Add scallions, ½ cup water, and salt to taste (a substantial amount), stir once, cover and let steam for 1 ½ minutes.
Add a bunch of ground pepper, stir cover and let steam for 1 ½ minutes.
Uncover, stir and chow down!