Ants on the tree

Ingredients for 4 servings:

• 200 g glass noodles
• 400 g minced beef
• 5 tbsp soy sauce
• 2 tbsp rice wine
• 1 tbsp sauce thickener, mixed with 1 tbsp water
• 2 tbsp sesame oil, roasted
• 5 garlic cloves, chopped
• 3 spring onions, chopped
• 1 small chili pepper(s)
• 2 tbsp chili sauce
• 1 shot of rice wine
• 2 ½ dl beef broth
• some peas, finely chopped
• some leek, finely chopped
• some celery, finely chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Pour boiling water over the glass noodles, let stand for 20 minutes, drain, and cut into pieces with scissors. Place the meat in a bowl, stir in a little salt, soy sauce, rice wine, sesame oil, and sauce thickener, and let stand for 15 minutes. Prepare the vegetables. Slice the chilies and spring onions diagonally. Reserve the green parts for garnish. Heat sesame oil in a wok. Add the peas, leeks, celery, garlic, chilies, and the white parts of the spring onions. Drain the meat, fry until browned, stir in the chili sauce, then set aside. Add the drained noodles and mix well. Add the stock, soy sauce, and rice wine. Once boiling, reduce the heat, cover, and simmer for 5 minutes. Sprinkle the green spring onions over the top. Serve immediately.