Ants Climbing a Tree

Soak the mung bean glass noodles in 700 ml of warm water for 10 minutes until pliable; drain in a colander and, if the strands are long, cut them with kitchen scissors.

In a bowl, mix the ground pork with 1 tbsp Shaoxing wine and 1 tbsp light soy sauce; set aside for 10 minutes.

Heat a wok or wide skillet over medium-high heat, pour in the vegetable oil, add the white parts of the scallions, garlic and ginger, and stir-fry for 30 seconds.

Add the ground pork, breaking it up with a spatula, and stir-fry for 3–4 minutes until it changes color and excess moisture evaporates.

Stir in the doubanjiang paste and stir-fry for 30–60 seconds until fragrant and it releases red oil.

Pour in the chicken stock, the remaining light soy sauce, dark soy sauce and Shaoxing wine, and bring to a boil; add the noodles and simmer for 5–7 minutes, gently stirring, until they absorb most of the sauce but remain springy.

Remove from the heat, add the sesame oil and the green parts of the scallions, stir through, and serve immediately; season with salt to taste if needed.