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1
Submerge the dried glass noodles in cold water and soak for 15–20 minutes. Do not use boiling water: the noodles must remain firm enough to absorb the braising liquid in the pot without collapsing. Drain and set aside. The noodles are ready when they are fully pliable and have expanded noticeably.
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2
Set the clay pot over a medium flame. Add the neutral oil and heat until it shimmers. Add the garlic, ginger, and sliced scallion and fry, stirring, until fragrant and the garlic is just beginning to colour at the edges.
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3
Add the minced pork or prawns. Cook, stirring, until the pork is no longer pink throughout or the prawns are just opaque and curled — do not take the protein further; it will continue cooking with the noodles.
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4
Add the drained glass noodles to the clay pot. Pour over the combined braising liquid — chicken stock, oyster sauce, light soy sauce, and dark soy sauce — until the liquid almost covers the noodles. This is where the dish lives or dies: too little liquid and the noodles scorch and seize; too much and they turn slack and waterlogged. The level should sit just below the surface of the noodles.
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5
Raise the heat to bring the pot to a full boil. Cover with the clay pot lid, then reduce to a steady simmer. Cook for 5–8 minutes. The dish is done when the noodles have absorbed most of the braising liquid, turned fully translucent, and the pot hisses only faintly at its base.
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6
Remove the lid. Drizzle the sesame oil evenly over the surface. Scatter the reserved sliced scallion. Serve immediately in the clay pot, which will continue to simmer gently at the table.