Hunan Style Rice Noodles

Soak the Dried Rice Vermicelli in hot water for 15-20 minutes until pliable but still firm. Drain thoroughly and set aside.

Finely mince the Garlic and Ginger. Slice the Dried Chili Peppers into small pieces. Chop the Pickled Long Beans into 1cm segments. Separate the white and green parts of the Scallions; finely chop the white parts and thinly slice the green parts for garnish.

Heat 15g of Vegetable Oil in a wok over medium-high heat. Add the Ground Pork and stir-fry until it is browned and cooked through, breaking it apart with a spatula. Remove the cooked Ground Pork from the wok and set aside.