Ants climbing a tree glass noodles

Pull apart the glass noodles and soak them submerged in cold fresh water for 10 minutes to partially hydrate.

Brown the ground pork in vegetable oil over medium-high heat, breaking it up small.

Once crumbled, keep cooking and stirring a minute or two to take on colour.

Add the minced garlic and ginger and a big spoon of spicy fermented bean sauce; cook stirring about a minute to take the raw edge off and coat the pork.

Add the szechuan pepper and sugar and cook stirring about 30 seconds; the sugar goes in late so it does not caramelize and darken.

Add a splash of soy sauce and the chicken broth, stir, raise the heat to high and bring to a boil.

Drain the soaked noodles well in a strainer.

Add the noodles and green onions to the boiling sauce and cook stirring with tongs about two minutes, until just barely tender, still a little firm and chewy.

Take it off while still fairly juicy, as the noodles keep soaking up the sauce; serve in a bowl garnished with more green onions.