1/4 lb bean thread noodles (aka cellophane noodles)
1 tsp Shaoxing rice wine
1/4 lb ground pork (or beef)
2 tbsp peanut oil
2 tsp light soy
1 1/2 tbsp chili bean paste
1 2/3 cup chicken stock
1/2 tsp dark soy
3 scallions, green parts only, finely sliced
Soak noodles in hot water for 10 minutes (drain them just before cooking). Add Shaoxing rice wine and a couple of generous pinches of salt to ground meat and mix well.
Add oil to wok and heat over high heat. Add ground meat and stir-fry until lightly browned and crispy, about 3-4 minutes, adding about a tsp of light soy halfway through. Add chili bean paste and stir-fry until oil and red and fragrant. Remove the wok from the heat if it gets too hot and the chili bean paste-pork mixture begins to burn. Add stock and drained noodles and stir well. Add dark soy (dark soy is mostly for color, not flavor). Bring stock to a boil. Reduce heat to simmer and simmer over a medium flame for about 10 minutes, until the liquid has mostly evaporated and/or been absorbed. Season to taste with light soy and salt.
Add scallions, mix well, and transfer to a serving dish.