Climbing ants. Recipe
Yesterday I made a quick trip to Donosti and I was able to eat with my family at a Chinese restaurant in the neighborhood that had a dish called climbing ants on its menu. My brother told me of the laughter that the owner of the premises burst into when on another occasion he asked him if they were really ants, he came to say something like: "But are you stupid?" Do you think that I go down the street collecting ants to cook them?
The truth is that seeing the self-confidence with which he handled the language, and the jokes he made us during the meal, it did not cost me anything to imagine him in that set. For a long time I had in mind to prepare a recipe for climbing ants, a pasta and minced meat dish that owes its name to the appearance of the meat once cooked and mixed with the pasta, because when you take a portion, it gives the impression that some small ants were eagerly climbing for the noodles. Luckily I had all the ingredients at home, except for the fresh red chilli that I found in the market.
Ingredients for three people
325 gr. oriental pasta (noodles, noodles, etc ...), 400 gr of minced beef, a tablespoon of cornmeal, 4 tablespoons of soy sauce, 2 tablespoons of sake, 2 tablespoons of sugar, two dessert teaspoons of oil sesame, olive or sunflower oil for sautéing, 2 large garlic cloves, a fresh red chilli, a chive, fresh parsley.
Crafting the climbing ants
In a bowl we put the corn flour, soy sauce, sake, sugar and sesame oil, stir until well mixed and mix with the meat. We let it marinate for 15 minutes.
For this recipe I have used Ho Fan vermicelli, a flat pasta made from wheat and water, but many of the varieties of oriental pasta available on the market can be used. We prepare the pasta according to the manufacturer's instructions, taking care that it is done just right.
We cut the chilli into thin slices, eliminating the seeds. We cut the chives in the same way, also using the green part, and chop the garlic very finely. Sauté the vegetables in a wok with a very hot drizzle of oil, for no more than two minutes. Add the meat with all the liquid you can carry and sauté until the meat is cooked. Add the pasta and mix carefully. Sprinkle with chopped fresh parsley and serve.
Processing time | 40 minutes
Difficulty | low
This recipe for climbing ants is one of those unique dishes that I like to cook so much, although if you want to serve as a second course after a starter, you just have to reduce each serving by almost half. A warning to sailors: despite the appetizing appearance that chillies or chilies show once cooked, it is advisable to separate them and not eat them, since the dish itself is already spicy enough, chewing the pepper rings would be simply lethal.