Ants Climbing a Tree

1. Soak the glass noodles in warm water for 8 minutes until pliable but not soft, then drain.
2. Heat the oil in a wok over high heat and fry the pork mince for 3 minutes, breaking it up, until browned.
3. Add the doubanjiang and fry for 1 minute until the oil turns red, then add the garlic and ginger for another 30 seconds.
4. Pour in the Shaoxing wine, both soy sauces and the stock, and bring to a simmer.
5. Add the drained noodles and simmer for 4–5 minutes, turning them through the sauce, until they have absorbed almost all the liquid.
6. Off the heat, stir through the sesame oil and most of the spring onion. Scatter the rest over and serve.

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Notes:

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• Soak, do not boil, the noodles — they finish cooking in the sauce
• The pan should be almost dry at the end. That is the noodles having taken everything in
• Doubanjiang is the flavour; chilli bean paste from a jar is not the same as chilli sauce