Authentic Yunnan Small Pot Rice Noodle Soup (Xiao Guo Mi Xian)

In a medium bowl, combine the ground pork with Shaoxing wine, 1/4 teaspoon of dark soy sauce, light soy sauce, and water. Mix thoroughly until the liquid is fully absorbed by the meat, then cover and refrigerate for at least 15 minutes.

Prepare the rice noodles: If using dried noodles, soak them in warm water for about 1 hour until softened. Boil the noodles in a large pot until just tender, then drain and rinse under cold water to prevent sticking. Set aside.

Heat a wok or soup pot over medium-high heat with 3 tablespoons of oil. Sauté the minced ginger, garlic, and chilies for about 1 minute until fragrant. Add the marinated pork, turn up the heat, and stir-fry until the meat is fully browned and cooked through.

Pour in the stock and add the remaining 2 teaspoons of dark soy sauce and sugar. Bring the mixture to a rolling boil. Once boiling, stir in the bean sprouts, pea tips, and garlic chives, allowing the soup to return to a boil.