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Ants Climbing a Tree

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Yield: 24 servings

kikkoman products used:


3 pounds dried bean thread noodles
1 1/2 cups Kikkoman Soy Sauce
1 1/2 cups dry sherry or Chinese rice wine
4 Tbsp. cornstarch
6 pounds ground pork butt
8 cups unsalted chicken stock
3/4 cup Kikkoman Soy Sauce
1/4 cup to 1/2 cup Hunan red chili sauce
1 1/2 cups canola oil
1 pounds green onions, sliced into thin rings
10 ounces ginger, finely minced
3 3/4 pounds carrots, finely cubed
Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil, as needed
kosher salt, as needed


For each serving, to order, in bowl, cover 2 ounces noodles with hot water; soak 10 to 15 minutes until tender. Drain and reserve.

In bowl, mix 1 tablespoon soy sauce, 1 tablespoon sherry and 1/2 teaspoon cornstarch. Add 2 ounces pork.

In small bowl, mix 1/3 cup chicken stock, 1 1/2 teaspoons soy sauce and 1/2 teaspoon chili sauce.

Heat 1 tablespoon canola oil in wok or skillet over medium heat. Add 2/3 ounce green onions and 1 tablespoon ginger; stir-fry 10 to 15 seconds until fragrant. Add pork and stir-fry until gray, poking meat into bits. Stir in soy sauce mixture. Mix in noodles and 2 1/2 ounces carrots. Bring mixture to simmer, cover and cook 2 to 4 minutes until noodles have absorbed most of liquid. Stir to mix. Season with sesame oil and salt. Serve in bowl.

Adapted from Chef Barbara Tropp


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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