Ants in Trees

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The technique here is solid. I liked how the noodles sucked up the flavor of the sauce. Marinating the pork in a soy/rice wine/chile/start mixture is a common way to prepare ground meet for dishes like this and fried rice.

But overall, pretty one-dimesional even adding garlic to the pork and adding sesame oil to the sitr fry oil.

I'd play around adding some additional flavors - ponzu, sweet soy, hoisin, fish sauce - next time.

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Excellent flavor! Everyone (wife, kids loved it. Tip: drain off some/all pork fat if you can, before adding any flavors.

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This dish is only for spicy food enthusiasts.

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I cooked 2 versions The original and My kids and I loved it! Two of my kids had 3+ helpings.

The second version I made Vegan instead of pork I used Gimme Lean ground crumbs and used veggie broth instead of chicken, my husband loved it as well.

We all liked the "kick" to it and there was nothing left!

Alton, I've learned so much from you over the last 11 years, Thank you!

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My husband and I loved it! I followed the recipe but I threw in some matchstick-small Italian squash slices. Umami! We devoured the whole thing and I can't wait to show this dish off to friends when I have them over for an Asian dinner night. :D Thanks, Alton Brown! You make everything seem so easy. I've learned how to cook amazing things because of you.

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An incredible dish. It is ragingly easy to make, incredibly delicious, and very cheap. It will forever be a staple in my diet.

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Made it day after seeing the episode. Easy and simply delicious. Must be eaten while warm!

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Tasty and not too difficult. I used a large wok which made it easy to cook the pork at high heat.
Didn't really make any significant changes and is a dish I'd recommend, although I liked the Dan Dan noodles from the same episode a little more. So it has been two nights, and two Alton Brown recipes. Next up will be the spring rolls.

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I made this for my wife and I tonight after watching AB make it. Very easy. I did forget one small, but important step. DO cut your noodles to length. If you don't, it is very difficult to incorporate the noodles into the meat mixture. It's like the 'great wall' of noodles that the poor pork just can't penetrate. I ended up using kitchen shears in the pan. Won't do that again.
Very nice flavor, although next time I will probably add some garlic.