Combine the minced meat with the soy sauce, rice wine, and sesame
oil. Soak the bean thread noodles in hot water for 10 minutes, then
drain.
Heat a wok over high heat, add the oil and heat until very hot.
Stir-fry the minced meat, mashing and separating it, until it changes
colour and starts to brown. Push the meat the the side of the wok,
add scallions, ginger, garlic, and chili paste and stir-fry for 5
minutes, or until fragrant. Return the meat to the centre of the pan.
To make the sauce, combine all the ingredients. Add the sauce to the
meat mixture and toss lightly. Add the noodles and bring to the boil.
Reduce the heat to low and cook for 8 minutes, or until almost all
the liquid has evaporated. Sprinkle with the scallions.
Notes:
* Make sure to mince the second batch of scallions as finely as you
can, as they will be sprinkled raw on top.
* Serving the noodles can be really messy. Watch out!
* Consider reducing the soaking time if you prefer firmer noodles.
