Start by placing your dry vermicelli or glass noodles in a bowl and covering them with cold water. Let them soak for about 10 minutes or until they are pliable. Once done, rinse them well under cold water and drain. This step is crucial to ensure your noodles don't clump together later.

Grab your trusty wok and heat the oil over medium heat. Add the minced ginger to the pan. Sauté it for about a minute until fragrant. Be sure not to let it brown too much—this flavor is foundational, so we want it to stay fresh and vibrant!

Next, stir in the spicy fermented bean sauce. Let that cook for another minute to awaken all those flavors. This ingredient is where the magic happens, so be sure to get it well mixed with the ginger.

Time to add in the ground pork (or chicken). Stir-fry the meat until it's cooked through, which should take about 3-4 minutes. Break it apart as you mix it in, ensuring that every bite has a piece of the protein.

Pour in the chicken stock, followed by the sugar, dark soy sauce, and light soy sauce. Bring this flavorful mixture to a boil. When it bubbles up, it will transform into a delicious sauce that coats the noodles later.

Now, toss the soaked glass noodles and chopped scallions into the wok. Stir everything together quickly for 1-2 minutes until the noodles are heated through and have absorbed the sauce.

Once everything is well combined, drizzle that delightful tablespoon of sesame oil over the top. Give it one last toss to mix in that nutty flavor. Your dish is now ready for serving!