Prep Noodles: Use kitchen shears to cut the dry vermicelli bundle in half. Place in a large bowl and cover with warm (not boiling) water for 20 minutes until pliable but not mushy. Drain completely.

Prep Aromatics: Finely chop scallions, separating whites and greens. Finely mince ginger.

Bloom Aromatics: Heat oil in a wok or large skillet over medium-high heat. Add scallion whites and ginger, stir-frying for 30 seconds until fragrant.

Cook Pork & Sauce: Add Doubanjiang and stir-fry for 30-60 seconds until the oil turns red. Add the ground pork, break it up, and cook until no longer pink (1-2 minutes).

Braise: Add Shaoxing wine, light soy sauce, sugar, and salt. Stir to combine. Pour in the cold water (or stock) and bring to a boil.

Simmer Noodles: Add the drained vermicelli to the boiling sauce. Toss to coat. Turn heat to low, cover, and simmer for 5 minutes, allowing the noodles to absorb the sauce.

Finish: Remove the lid. Turn heat to high. Stir-fry and toss constantly for 1-2 minutes, until all the liquid is absorbed and the noodles are glossy.

Serve: Turn off the heat. Stir in the scallion greens. Serve immediately, garnished with optional sesame seeds.