“Ants climbing a tree,” a Sichuan glass–noodle stir-fry

In order to bring you the best organic produce, some ingredients may differ from those depicted.

“Ants climbing a tree,” a Sichuan glass–noodle stir-fry

“Ants climbing a tree,” a Sichuan glass–noodle stir-fry

Gluten-Free Friendly, Dairy-Free, <600 Calories, Protein Plus

2 Servings, 600 Calories/Serving

15 Minutes

Don’t let the name fool you. “Ants climbing a tree” is a mouthwatering Sichuan dish consisting of chewy glass noodles, ground chicken, and a flavorful black bean sauce.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 5 ounces glass (mung bean) noodles
  • 10 ounces ground chicken
  • 3 organic scallions
  • Sunbasket fermented black bean sauce base (fermented black beans - canola oil - garlic - ginger - gluten-free tamari - rice vinegar - japones chiles - brown sugar)
  • ¼ ounce whole dried chiles (optional)
  • Sunbasket stir-fry blend (gluten-free tamari - toasted sesame oil - garlic - ginger)
  • 1 cup chicken broth
  • ¼ pound organic shredded carrots
  • ¼ pound organic shredded green or other cabbage

Nutrition per serving

Calories 600, Total Fat 21g (27% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 90mg (30% DV), Sodium 1240mg (54% DV), Total Carb. 76g (28% DV), Fiber 7g (25% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 28g
Contains: Soybeans, Sesame

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Soak the glass noodles

In a large bowl, cover the glass noodles with hot tap water and soak until pliable, 4 to 5 minutes, then drain.
While the noodles soak, prepare the remaining ingredients.


Prep the remaining ingredients

  • Cut a small corner from the ground chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate. Set aside the green parts for garnish.


Cook the chicken and sauce; finish the noodles

In a wok or large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken, season with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 3 to 4 minutes. Add the white parts of the scallions, fermented black bean sauce base, and as many japones chiles as you like and cook, stirring frequently, until fragrant, about 1 minute.
Add the stir-fry blend, chicken broth, noodles, and 1 cup [2 cups] water and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the chicken is cooked through and the noodles are tender, 2 to 3 minutes, adding more water if the sauce is dry. Stir in the carrots and cabbage and cook until starting to soften, 1 to 2 minutes. Remove from the heat, discard the chiles, and season to taste with salt and pepper.


Transfer the noodles, chicken, and sauce to individual bowls. Garnish with the green parts of the scallions and serve.
Kids Can!
  • Time the noodles while they soak.
  • Separate the white and green parts of the scallions.
  • Measure the water for the sauce.
  • Garnish with the scallions.