Skinny Sichuan Noodles (Inspired by “Ants Climbing a Tree”)
This spicy little bowl of joy has quickly become one of my weeknight go-to’s. It’s inspired by the classic Sichuan dish Ants Climbing a Tree, but we’re giving it a modern, plant-based glow-up—with all the umami, none of the heaviness.
If you’re new to Sichuan-style cooking, don’t be intimidated! It’s all about bold, layered flavor. And in this recipe, the chili-bean sauce brings the heat, the coconut milk balances it with creaminess, and bok choy adds that beautiful crunch and a pop of green.
Let’s be honest—this dish just feels like comfort food, but without the regret. Light, satisfying, and so flavorful, it’s my kind of “skinnylicious.”
Skinny Sichuan Noodles
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Equipment
- large flat-bottom wok or cast-iron skillet
- microplane zester
- silicone-tipped tongs
- Your favorite ceramic bowls
Ingredients
- 14 oz thin rice noodles, cooked according to package, rinsed under cold water
- 2 tbsp canola oil divided
- 1 head bok choy (about 1 pound), chopped greens and whites separated
- 3 scallions, sliced greens and whites separated
- 2 tbsp fresh ginger minced
- ¼ cup chili-bean sauce (doubanjiang) or chile-garlic sauce
- 1 lb ground plant-based meat
- 1 cup unsalted chicken broth or vegetable broth
- 3 tbsp coconut aminos, low-sodium tamari, or soy sauce
- 1 tsp sugar
- 1 tbsp cornstarch
- 1 tbsp water
- 8 oz tomato sauce
- 8 oz light coconut milk
Garnishes
- Crushed red pepper
- bean sprouts
- lime wedges
- chopped fresh cilantro
Instructions
- Cook rice noodles according to package directions. Drain, rinse under cold water, and set aside.14 oz thin rice noodles, cooked according to package, rinsed under cold water
- Heat 1 tablespoon oil in a large flat-bottomed wok or cast-iron skillet over high heat. Add bok choy whites and cook, stirring, for 1 minute. Add bok choy greens and cook until wilted, about 1 minute more. Transfer to a bowl and set aside.2 tbsp canola oil, 1 head bok choy (about 1 pound), chopped
- Add remaining 1 tablespoon oil to the pan along with scallion whites, ginger, and chili-bean sauce. Cook for 30 seconds until fragrant. Add ground plant-based meat and cook, crumbling with a wooden spoon, until browned, about 3 to 5 minutes.2 tbsp canola oil, 3 scallions, sliced, 2 tbsp fresh ginger, ¼ cup chili-bean sauce (doubanjiang) or chile-garlic sauce, 1 lb ground plant-based meat
- Add broth, coconut aminos (or tamari or soy sauce), and sugar. In a small bowl, mix cornstarch with water and stir into the pan. Bring to a boil and cook until slightly thickened, about 1 minute.1 cup unsalted chicken broth or vegetable broth, 3 tbsp coconut aminos, low-sodium tamari, or soy sauce, 1 tsp sugar, 1 tbsp cornstarch, 1 tbsp water
- Stir in tomato sauce and coconut milk. Simmer for 2 minutes until combined and slightly reduced.8 oz tomato sauce, 8 oz light coconut milk
- Return bok choy and noodles to the pan. Toss everything together until evenly coated and heated through, about 1 minute.
- Serve hot, garnished with scallion greens, crushed red pepper, bean sprouts, fresh cilantro, and lime wedges if desired.Crushed red pepper, bean sprouts, lime wedges, chopped fresh cilantro
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More About This Recipe
Kitchen Tools You’ll Want
- A large flat-bottom wok or cast-iron skillet for that perfect high-heat sear.
- Microplane zester for easily mincing ginger.
- A silicone-tipped tongs to toss noodles without tearing them.
- Your favorite ceramic bowls—because food tastes better when it’s pretty, right?
Tips for Success
- Don’t overcook the noodles. Rinse them in cold water and set aside—they’ll heat back up when you toss them in at the end.
- Chili-bean sauce (aka doubanjiang) can be found at most Asian markets or online. If you prefer milder spice, use half the amount or opt for garlic-chili sauce instead.
- Want even more veggies? Toss in shredded carrots or sliced mushrooms with the bok choy!
- This dish makes fantastic leftovers—store in an airtight container and reheat gently on the stovetop.
Nutrition
Health Benefits Worth Noting
This isn’t just a spicy noodle dish—it’s packed with nutritional perks that make it ideal for women 50+:
- Bok choy is a cruciferous veggie rich in vitamin K, calcium, and magnesium—key nutrients for bone health as we age.
- Ginger supports digestion and may help with inflammation—something that naturally ramps up in our 50s and beyond.
- Plant-based protein keeps things lighter on digestion while still delivering key amino acids. Look for brands with clean ingredients and 20+ grams of protein per serving.
- Coconut milk adds richness without dairy, and contains medium-chain triglycerides (MCTs), which may support brain function and metabolism.
And let’s not forget the rice noodles—naturally gluten-free and easy on the gut, which is always a plus.
Final Thoughts
There’s something incredibly satisfying about digging into a bowl of noodles that checks all the boxes—flavorful, filling, and secretly kind of good for you. This Skinny Sichuan Noodle dish has become a total staple in my kitchen because it comes together fast and makes you feel like you’ve ordered the best takeout in town… only you made it, and you feel amazing after.
Give this one a try the next time you’re craving something cozy with a kick. And if you’re serving it for guests? Set out lime wedges, extra chili flakes, and a sprinkle of fresh herbs—everyone loves a little build-your-own moment.
Let me know how spicy you go!