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1
Soak the glass noodles in cold water for 10–15 minutes. They should be fully pliable and bend without snapping. Drain and set aside. They are not cooked through at this stage; they will complete their cooking in the sauce.
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2
Set a wok over medium heat and add the neutral oil. Add the doubanjiang and fry, stirring constantly, for 2 minutes. The oil will turn a deep red-orange — this is the visual confirmation that the paste has released its colour and its heat into the fat.
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3
Add the minced garlic and ginger to the wok and stir for a further 30 seconds, until fragrant.
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4
Add the ground pork. Break the meat apart continuously with a spatula, cooking until no trace of pink remains and the pieces are small and evenly distributed through the sauce.
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5
Add the Shaoxing wine and light soy sauce, stirring to combine. Add the 300 ml of stock and bring to a simmer.
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6
Add the drained glass noodles. Stir to submerge them in the stock. Simmer over medium heat, stirring occasionally, for 8–10 minutes. As the stock reduces, the noodles will begin to cling to the wok; keep them moving. This is where the dish lives or dies: watch for the moment when the last of the stock is absorbed — the pan transitions from slightly liquid to glossy and beginning to catch. At that precise instant, drizzle in the sesame oil, toss once to coat every strand, and remove the wok from the heat. A few seconds beyond this point and the noodles will stick and scorch at the base.