Ants climbing a tree: spicy vermicelli stir-fry (蚂蚁上树)

Ingredients

• 100g (3.5oz) dry mung bean vermicelli noodles
• 1.5 tablespoons cooking oil
• 1 tablespoon Sichuan chilli bean paste (see note 1)
• 1/2 teaspoon chilli powder
• 150g (5.3oz) minced pork / beef
• 1 teaspoon minced ginger
• 1 teaspoon Shaoxing rice wine
• 1/2 teaspoon light soy sauce
• 250ml (1 cup + 1 tablespoon) hot water
• 1 teaspoon sugar
• 1/4 teaspoon white pepper
• 1 stalk spring onion, chopped
• 2 cloves garlic, crushed
• 1 fresh chilli (for garnishing, optional) 

Directions

• Soak noodles in heat water for five minutes (or in cold water for ten minutes) till they're soft and pliable. Rinse beneath cold water and drain. Set aside.

• Heat up oil in an exceedingly pan (or a cookery pan) over a medium high heat. in short fry chili bean paste and chili powder, then stir in minced pork, ginger, rice wine and soy. Fry till well combined.

• Pour in quandary. Then add sugar, white pepper and also the noodles.

• Cook till most of the water is absorbed by the noodles. Stir in onion and garlic. Serve warm