To make the "ants", meat is marinated for a short time at room temperature while the noodles are soaked to soften. In a wok, oil is heated until almost smoking. The scallions, garlic, and ginger are cooked slightly in the wok before the marinated meat is added. The softened noodles are added to the wok to soak up the flavor and juices.
Dry noodles that have not yet been softened can also be fried in hot oil to add texture to the dish. The noodles will puff immediately and can be removed with a bamboo or stainless wire skimmer, then set on paper towels to drain before adding to the rest of the dish.