From: Ken Hom Complete Chinese Cookbook

similar to: Ants climbing the hill noodles

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100g (4oz) bean thread (transparent) noodles

1 tablespoon groundnut or vegetable oil

3 tablespoons finely chopped spring onions

2 tablespoons finely chopped garlic

450g (1lb) minced beef

450ml (15fl oz) chicken stock

2 tablespoons chilli bean sauce

1 tablespoon whole yellow bean sauce

2 tablespoons light soy sauce

2 teaspoons dark soy sauce

Salt and black pepper to taste

2 teaspoons sesame oil

2 teaspoons coarsely chopped green spring onion tops

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1. Soak the noodles in a large bowl of warm water for 15 minutes. When they are soft, drain them and discard the water. Cut them into 7.5cm (3in) lengths using scissors or a knife.

2. Heat a wok or a large frying pan over a high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the spring onions and garlic and stir-fry quickly for just 15 seconds.

3. Add the minced beef and stir-fry for 8 minutes, or until it is cooked.

4. Then add all the sauce ingredients, except the sesame oil, season with ½ teaspoon each of salt and black pepper and cook over a gentle heat for about 5 minutes.

5. Now add the drained noodles and the sesame oil and cook for a further 5 minutes, or until most of the liquid has evaporated.

6. Ladle the noodles into individual bowls or a large serving bowl, and serve at once, garnished with the green spring onion tops.