Glass noodle soaked in water for around 20 minutes, cut into shorter strands, drained and set aside.
Add appropriate amount of cornstarch and salt to minced pork and mix well.
Set a pan over low heat, add 2 tbsp of oil, sauté garlic and ginger until fragrant.
Turn to medium heat, stir in minced pork until half cooked. Add chili bean sauce to stir fry until oil released.
Add Swanson Clear Chicken Broth, dark soy sauce and sugar, bring everything to boil with lid. Add glass noodle and mix well. Reduce to low heat and cook for a further 2-3 minutes to let glass noodle absorb more sauce.
Simmer until sauce briefly reduced, sprinkle with scallion and serve.