Ants Climbing the Tree

Preparation

1. Finely chop the three vegetables and the meat. It is preferable to cut the meat with a knife and not in a mincer, so that it mixes better with the noodles.

2. Prepare a sauce by mixing the sugar, pice and soy. We put the meat cubes to macerate in this sauce for at least half an hour.

3. After that time, strain the meat, reserving the maceration sauce. We put a wok on the fire with a little oil and briefly sauté the meat so that it is blanched.

4. We removed the meat from the wok and in that same oil we sautéed the vegetables for a couple of minutes. Then we add the marinade sauce to the vegetables together with the chicken broth dissolved in a glass of water and the cornstarch also mixed in a little water.

5. As soon as the sauce starts to boil, add the meat and cook it for a couple of minutes. Reserve while hot and correct for salt and spicy flavor.

6. Separate the noodles so that they can be fried better and heat up plenty of oil in a wok or deep frying pan. As soon as the oil is hot, add a third or half of the noodles. We wait a few seconds until they inflate and immediately remove them from the oil. We reserve them on a strainer with kitchen paper. We fry the other batches of noodles.

7. We serve the noodles in as many dishes as there are diners together with several sauce boats that contain the meat in sauce. Each diner must pour the sauce on their plate to mix it with the noodles. It's best to add the sauce a little at a time so the noodles don't get too soft. I particularly prefer the crunchiness of the noodles.