Bring the Chinese soup stock to a boil. Take 1 tablespoon of the stock and mix with [B].
Cut the glass noodles in half and add to the simmering stock. Let them rehydrate for 3-4 minutes. When a little broth remains, turn off the heat.
In a pan, fry the [A] ingredients over medium heat. Cook until the garlic is aromatic.
Add the pork and brown well, crumbling the meat. Add the [B] mixture from step 1 and mix well.
Turn the heat to high and add the noodles from 2, stock and all.
Continue to cook over high heat until the liquid reduces to almost none. Turn off the heat and sprinkle the dish with finely chopped green onions. The onions will cook in residual heat.
Story Behind this Recipe
When using glass noodles, it is best to reconstitute them in stock. I wanted to see how it would taste to cook them in Chinese soup stock and eat with Sichuan flavoured.
Here's how to prepare the Chinese soup stock: 500 ml of water plus 10g of Weipa. Rehydrate the noodles in step 2 and cook the pork in Step 3 at the same time. If you cook the noodles first they will soak up the broth while you are doing Step 3, which is not desirable.