Spicy and sour glass noodle soup

Soak glass noodles in warm water for 20 minutes until pliable. Drain and set aside.

Mince garlic and ginger. Chop scallions, separating the white and green parts. Roughly chop preserved mustard greens. Crush roasted peanuts.

Heat cooking oil in a wok or pan over medium-high heat. Add ground pork and stir-fry until browned and crispy. Add Shaoxing wine and a splash of light soy sauce. Cook for 1 minute, then remove ground pork and set aside.