So psyched that you replied! I’ve watched you for the longest time and I just want to say you’ve made cooking exciting for me again! I thought I knew Asian dishes but you’ve introduced me to such amazing new recipes! Always beautifully done and such a joy to watch. (:
EXCELLENT! Wow... So authentic. I’ve seen a renown cooking teacher in Taiwan even turning the heat completely off while mixing the noodles in the sauce, then turning the heat back on once the liquid is absorbed by the noodles to finish the dish!
When I was living in Bangladesh in the 1990's there was a very popular restaurant called Royal Orchid and they used to serve a version of this dish called Ants on Trees. They were absolutely the best thing ever, and the noodles were deep fried. I always thought they just made the name up until now. Thank you.
I made this last night and my family loved it. It’s sooooo good and easy to make. We didn’t use the wine and I used lamb mince. Marion I love your recipies! You have transformed me from being a novice to a great cook now. Really ignited my passion for making good food now.
I made this today and it was SO good! I didn’t have dobanjang so I used Korean gochujang 😍 (and chicken mince!). I also added a drizzle of sesame oil on top. It was ready within 15 mins. I love it!
doubanjiang is a lot more umami than gochujang, with less sweet pepper flavour. I don't think they're interchangeable. You should try it with doubanjiang!
Used to have this a lot as a child, but I haven't had it for such a long time that I've forgotten about this dish even existing at all. Thank you for reminding me!
I am a Hong kongese. I like the way you handle the noodle together with the mince meat sauce. Its really smart and save couple steps. And to be honest it looks better than my mother's cook. Cheers!
Yes ma'am I subscribed so fast haha 😄 I adore watching your shows and I am used to watching them over on Facebook but I realized that I can come watch you here on UA-cam and support you with a subscription 🥰🤗🥰 I can not wait to watch what you make next :) have a wonderful day 💖
This is the most authentic Ants Climbing a Tree recipe I've found, almost precisely what I learned in Chinese cooking school. THANK you. My question: what can I serve this with? Perhaps a nice sorbet to cool the palate for dessert, but before that? Salad? Something cold?
Few suggestions but a side of sliced cucumber tastes very nice with this dish. Otherwise, any salad for starters or indeed sorber for dessert works wonders.
I went out and got the Doubanjjang for this and HOLY SMOKES its tasty! I have made so many recepies with the delicious paste and it never fails to impress me! This specifik recepie none the less!
I just made the noodles with your video and it is so tasty, absolutely love it. Some of your ingredients hard to find in Hungary but with dish it was easy. 👌 Greetings from Hungary.
I haven’t even watched this yet but had to comment. This dish was the first Asian dish I tried from Alton Brown. I ❤️❤️❤️❤️❤️❤️❤️❤️his, so, of course I can’t wait to see your take on it. My favorite recipe for That Chicken Basil is from America’s Test Kitchen. It’s another staple. It’s definitely a process, but the layering of depth of flavors is out of this world. I need to check if you have a recipe for that (I’m sure you do). Best wishes & dishes to you, your husband and the little newbie.
Vegetarian here but this is a great technique recipe and has introduced me to glass noodles and that Sichuan paste which I’ll definitely try now. Thanks a lot.
Does the music on Marion's videos bother anyone else or is it just me? I try turning down the volume but then I can't hear Marion very well. Some videos are worse than others. I know other people commented on this on one particular video. I just can't fathom why the producer would think this volume and style of music would enhance Marion's otherwise lovely and professional presentations.
Marion, I love your noodle dishes! Question. Request? Idea? I've used Japanese shirataki (kon'yaku) a fair amount cooking since I lived there. Have you got any ideas for using those for noodle dishes? Have you ever used them? They're not exactly a one-to-one substitute for other ones as they behave slightly different. You're such a fantastic instructor, so I would love to see your take on what you can use them for sometime ☆ I must confess I try to use them as they're a "health food." Perhaps for the New Year's resolution season? 😁 Just an idea. Or a request. I love dobanjang, btw! So glad to see it factoring into so many dishes recently!! Love having it in the pantry. That and spicy chili crisp☆☆☆
Thanks for the great suggestion! I'm always keen to hear what you would like to see, so I'll add shirataki to my list. I have to admit I haven't cooked with them very much but I have had lots of requests so time to get cooking!!
@@Marionskitchen That would be, to borrow a cliche, a culinary dream come true! I've had some success dry frying and then using them in stir fries, but I've a feeling your method might end up being the ticket to flavorful shirataki. Hope you have a great week!!
Great recipe! I'd be so interested in what off-the-cuff recipes you make that are not traditional. Perhaps one that uses an ingredient like douban jiang chilli paste, or another pantry staple?
Dish looks great, Marion. Not a fan of glass noodle, though. The only way I can tolerate it is if it's cut up and used in stuffing for something like fried spring rolls. Eaten any other way, not a fan. I'll just swap out the noodles if I make this dish. Love the name of the dish, BTW!
I grew up eating these noodles in my mom's Sukiyaki. I still love them today do I'm very familiar how they can soak up yummy flavors. 😍 One question - the chili paste that's used in the recipe - how different is it from Sambal Oelek?
Very different to sambal oelek. Sambal oelek has a fresh chilli and vinegary type flavour whereas doubanjiang has a very savoury soy bean, roasted chilli type flavour.
Oh poo, I only have pad thai noodles. You know what, I am going to give my ants more of a chance of survival with the width of that noodle. Ant's are important. Look woman, it's impossible delaying making your recipe after watching you eat the finished product. I simply can't run out and grab that glass noodle, I wouldn't obey traffic law in my rush to get back home. MUST COOK NOW.
Not food related at all but if possible what if you started linking your earrings in the description box? I always have accessory envy when I watch your videos!!
Can i skip the fermented spice? I wm insanely bad at handling spiciness, i cant even put too much black pepper, thats how bad my spice tolerability is.
No one executes a noodle dish like you can! Drooling!
Aw thank you!!!!
So psyched that you replied! I’ve watched you for the longest time and I just want to say you’ve made cooking exciting for me again! I thought I knew Asian dishes but you’ve introduced me to such amazing new recipes! Always beautifully done and such a joy to watch. (:
Oh that's such a kind and thoughtful comment to read! Thank you again! :-)
Right, she should bottle it! The drool that is! : )
The smell of the noodles is so good it’s emanating from the screen already😋
Amnesia Soon yeah really good smell we can smell it by phone screen
EXCELLENT! Wow... So authentic. I’ve seen a renown cooking teacher in Taiwan even turning the heat completely off while mixing the noodles in the sauce, then turning the heat back on once the liquid is absorbed by the noodles to finish the dish!
Every dish you make are literally my favourite dishes! None of them disappoints!!🥰🥰
When I was living in Bangladesh in the 1990's there was a very popular restaurant called Royal Orchid and they used to serve a version of this dish called Ants on Trees. They were absolutely the best thing ever, and the noodles were deep fried. I always thought they just made the name up until now. Thank you.
I love watching you cook! Straight to the point and video isn't long!
at first i thought its another normal dish and in the end, there it is, this is another lovely dish for chinese restaurant menu to be added 😍🖐🏼
I made this last night and my family loved it. It’s sooooo good and easy to make. We didn’t use the wine and I used lamb mince. Marion I love your recipies! You have transformed me from being a novice to a great cook now. Really ignited my passion for making good food now.
One of my favourite dishes. It is so simple and fast and delicious.
I made this today and it was SO good! I didn’t have dobanjang so I used Korean gochujang 😍 (and chicken mince!). I also added a drizzle of sesame oil on top. It was ready within 15 mins. I love it!
doubanjiang is a lot more umami than gochujang, with less sweet pepper flavour. I don't think they're interchangeable. You should try it with doubanjiang!
I made this tonight for dinner and it was so good! Thank you once again for a fabulous dish!
Just the look of those noodles are so amazing... 🤤 I'm so hungry...
This looks both simple and delicious... Thank you Marion! I'm making this!
It’s mouth watering 🤤🤤 Thank you for sharing new recipes! ❤️
We love all your noddle recipes. The sauce is new to me. Very excited to try. Looks so good!
Wow just WOW! In Chinese we call it 蚂蚁上树，a true classic indeed! More Chinese dishes please and I'm hooked on forever!
Mayishangshu! mǎyǐshàngshù ？
The **gloss** on those noodles!! Not a usual comment for a food dish but it really gives this an outstanding gorgeous look.
As always, totally inspired. Thanks so much Marion! You put so many of the You-tubers to shame with your great skills.
Aw thank you Simon! :-)
When I saw the thumbnail I had to like. It looks so flavorful and pure comfort food. I can't wait to make this!!!
Used to have this a lot as a child, but I haven't had it for such a long time that I've forgotten about this dish even existing at all. Thank you for reminding me!
I am a Hong kongese. I like the way you handle the noodle together with the mince meat sauce. Its really smart and save couple steps. And to be honest it looks better than my mother's cook. Cheers!
Thank you Marion for recreating my favourite childhood dishes!!
This looks delicious i love spicy dishes like this I love it I have Asian in me so I love stuff like this this is a winner in my book
Yes ma'am I subscribed so fast haha 😄 I adore watching your shows and I am used to watching them over on Facebook but I realized that I can come watch you here on UA-cam and support you with a subscription 🥰🤗🥰 I can not wait to watch what you make next :) have a wonderful day 💖
This dish look so incredible....it's really mouth watering!
Looks amazing Marion 💖
This is the most authentic Ants Climbing a Tree recipe I've found, almost precisely what I learned in Chinese cooking school. THANK you. My question: what can I serve this with? Perhaps a nice sorbet to cool the palate for dessert, but before that? Salad? Something cold?
Few suggestions but a side of sliced cucumber tastes very nice with this dish.
Otherwise, any salad for starters or indeed sorber for dessert works wonders.
Looks so delish!! I love all your recipes Marion:)
HHf/Zgirl me too love ❤️ it
What a interesting and cute name for a dish!! And looks delicious. Will definitely try it
Definitely going to try this one Marion! Thanks
Amazing, cooked this earlier today. Thanks so much for sharing and helping me spend money at my local Chinese market.
wonderful recipe today it look so delicious
Looks very good.
OMGAWD Marian, now I want some. I absolutely love what you cook, thank you so much for sharing.
Shoexing. Wine is very good when u frying the prawns and a splash of maggie sauce and spring onions. So Yummy..
Made this the other night it’s yummy and very quick to make
Love glass noodles... finally went on the hunt for the chili bean paste, found it !!. This was super fast to make & delicious.
The music is so cool!
These noodles look super good! 🤤
I went out and got the Doubanjjang for this and HOLY SMOKES its tasty! I have made so many recepies with the delicious paste and it never fails to impress me! This specifik recepie none the less!
Oh my that is mouthwatering!!
Naturally Me me too
Oh my God, mouth-watering.. I would love to see some Burmese recipes on your channel Marion!!
Yum! I'm always looking for new ways to use glass noodles. Thank you Marion 😁
Shelley awesome
u can make tomyam noodles, or soup noodles with chicken or beef. ur choice 😊
I can’t wait to make! Looks lovely 😊!
Rachael Nikkola me too
Love your recipes! The few I have made have been really easy to make and delicious! Thank you and God Bless!!
Love glass noodles 😍 thank you Marion 🙏❤️
I just made the noodles with your video and it is so tasty, absolutely love it. Some of your ingredients hard to find in Hungary but with dish it was easy. 👌 Greetings from Hungary.
I use sweet potato starch noodles for this dish and I just use chili crisp. But yum.
perfect recipe
Another knock dish Marion. Yummm
Bliss 444 cool
I haven’t even watched this yet but had to comment. This dish was the first Asian dish I tried from Alton Brown. I ❤️❤️❤️❤️❤️❤️❤️❤️his, so, of course I can’t wait to see your take on it. My favorite recipe for That Chicken Basil is from America’s Test Kitchen. It’s another staple. It’s definitely a process, but the layering of depth of flavors is out of this world. I need to check if you have a recipe for that (I’m sure you do). Best wishes & dishes to you, your husband and the little newbie.
Vegetarian here but this is a great technique recipe and has introduced me to glass noodles and that Sichuan paste which I’ll definitely try now. Thanks a lot.
Alex Daniel I made this for vegetarian friends and used lentils instead of minced beef and it turned out great!
Eric Chrisman thanks a lot! Great tip.
I love glass noodles. This looks like a must try.
yummmmmyyy😍...esp with lumpia shanghai😍
never miss an opportunity to put chilli powder on xD I love it!
My absolute favourite dish! Guess I know what I'll have for lunch today ;)
Does the music on Marion's videos bother anyone else or is it just me? I try turning down the volume but then I can't hear Marion very well. Some videos are worse than others. I know other people commented on this on one particular video. I just can't fathom why the producer would think this volume and style of music would enhance Marion's otherwise lovely and professional presentations.
Agreed! Her demeanor is sweet, fun, charming, and calm. I don't understand the wonky music they choose.
I do ...now
Agree. A lot of videos add background music for no purpose. It makes it more difficult to hear the video.
OMG it looks so good. Thank you so much.
That looks so amazing 😍😋
My mouth is watering while you're cooking it! I will cook that for sure. :)
That looks good ! I gotta try this tom
Made this for lunch today! Super spicy and super delicious!
Marion, I love your noodle dishes! Question. Request? Idea? I've used Japanese shirataki (kon'yaku) a fair amount cooking since I lived there. Have you got any ideas for using those for noodle dishes? Have you ever used them? They're not exactly a one-to-one substitute for other ones as they behave slightly different. You're such a fantastic instructor, so I would love to see your take on what you can use them for sometime ☆ I must confess I try to use them as they're a "health food." Perhaps for the New Year's resolution season? 😁 Just an idea. Or a request.
I love dobanjang, btw! So glad to see it factoring into so many dishes recently!! Love having it in the pantry. That and spicy chili crisp☆☆☆
Thanks for the great suggestion! I'm always keen to hear what you would like to see, so I'll add shirataki to my list. I have to admit I haven't cooked with them very much but I have had lots of requests so time to get cooking!!
@@Marionskitchen That would be, to borrow a cliche, a culinary dream come true! I've had some success dry frying and then using them in stir fries, but I've a feeling your method might end up being the ticket to flavorful shirataki. Hope you have a great week!!
Seconding some use for konjac noodles.
I grabbed a packet of a shelf stable variety after discovering glass noodles. It's still in my pantry...
Great recipe! I'd be so interested in what off-the-cuff recipes you make that are not traditional. Perhaps one that uses an ingredient like douban jiang chilli paste, or another pantry staple?
Going to the Asian grocer on Saturday. If I can find that chilli paste, this one is gonna be on the menu next week!
I am a SUCKER for glass noodle dishes!! Can hardly WAIT to make this!
Dish looks great, Marion. Not a fan of glass noodle, though. The only way I can tolerate it is if it's cut up and used in stuffing for something like fried spring rolls. Eaten any other way, not a fan. I'll just swap out the noodles if I make this dish. Love the name of the dish, BTW!
Can this be kept in the fridge and eaten the next day?
OMG! I made that recipe before, but yours looks so much better!! Thanks! :-)
Wow factor at 10!
I want that wok!! Where can I buy one like it?
I loved it
I grew up eating these noodles in my mom's Sukiyaki. I still love them today do I'm very familiar how they can soak up yummy flavors. 😍
One question - the chili paste that's used in the recipe - how different is it from Sambal Oelek?
Very different to sambal oelek. Sambal oelek has a fresh chilli and vinegary type flavour whereas doubanjiang has a very savoury soy bean, roasted chilli type flavour.
This was my dad’s favorite 🙂
This looks amazing! Thank you. What other much less spicy alternatives can you suggest? Unfortunately I just cannot handle the chilli.
Looks great! Can't wait to try it. Can I substitute the doubanjiang for a fermented soy bean paste + some ground up sichaun peppercorns?
Yep...I think that would make a great substitution!
Hello Marion, what could you eat to this lovely dish?
Oh poo, I only have pad thai noodles. You know what, I am going to give my ants more of a chance of survival with the width of that noodle. Ant's are important. Look woman, it's impossible delaying making your recipe after watching you eat the finished product. I simply can't run out and grab that glass noodle, I wouldn't obey traffic law in my rush to get back home. MUST COOK NOW.
How can this garner even one thumbs down 🙄. Excellent this is Wednesday's lunch sorted.
Do you have a cook book?
Yum!!!
Omg
Looks amazing can I do this with a rice noodle or chicken
Does anyone have a link for that doubanjiang paste?
I cant find the same one.
hyster16t
They sell it online at Amazon
Where can i find Marions recipes😋😋😋💝
Her website is a clickable link in the more info box below the video. ; )
蚂蚁上树 is absolutely delicious!
Are glass noodles the same as Woon Sen?
Yes. Chewy, bouncy goodness = happiness!
Basically the same.
I’m new to your channel. Been following you on FB taste life....
Amazing recipe!!
Where can I buy a wok like yours online?? Please help! 😍
Justine Giroux Ikea
Yes please. May I get some? 🥢
Do rice vermicelli noodles work too?
Excho no, it’s a totally different texture.
Ok thanks
Yummy yum yum
Dear Marion, is it posibble to replacer douban jiang with gochujang? (it's impossible for me to find douban jiang anywhere)
You could certainly do gochujang. It won't really be the same dish but I think it would still be very tasty!!
@@Marionskitchen Okay, thanks so much!
Making for dinner tomorrow.
Yuuuuuum
what is the difference between rice or glass noodles are the cocked sane way I prefer rice noodles thanks enjoy all our recipe.
Glass noodles are a lot thinner
Mostly the consistency. Glass noodles are firmer and actually work better with this recipe than rice vermicelli (which i used the first time).
Not food related at all but if possible what if you started linking your earrings in the description box? I always have accessory envy when I watch your videos!!
Yes, please!
Can i skip the fermented spice? I wm insanely bad at handling spiciness, i cant even put too much black pepper, thats how bad my spice tolerability is.
This would be a better recipe to do if that's the case :-) ua-cam.com/video/TbH4lOnFaZs/v-deo.html
Can we substitute other proteins instead of beef
Any minced meat will do.
If you're talking about vegan food, i think you may just try but this is clearly meant for meat.
Lovely but I’d probably add crushed garlic and thinly sliced wood ear mushrooms.
😋😋😋
Amber Taylor-Greenhouse great cook
I've replaced meat with crumbled tofu in my version and it turned out delicious as well!
Climbing the tree
No more music please. Great recipe!