Step 1

Cut rice noodle threads into 8-inch (20 cm) lengths with a pair of scissors (*see footnote and transfer them to a large bowl. Add hot tap water to cover. Be sure to submerge the rice noodles. Let sit for 5 to 7 minutes (*see footnote 3), until tender. The noodles should be flexible but remain al-dente (*see footnote 4). Drain. Add a few drops of vegetable oil and gently toss a few times.

Step 2

While soaking the noodles, prepare marinade, sauce and cut veggies.

Step 3

Combine ground meat (or shrimp), Shaoxing wine, potato starch, and salt in a small bowl. Mix well.

Step 4

Combine chicken stock, light soy sauce, dark soy sauce, sugar, and salt in a small bowl. Mix well.

Step 5

Place all the ingredients and a pair of tongs (or pair of chopsticks) next to your stove.

Step 6

Heat oil in a large nonstick skillet (or a wok) over high heat until hot. Add ginger and half the green onion (all the white parts). Cook and stir until it starts to sizzle.

Step 7

Add ground meat. Cook and stir until the surface is slightly charred, but not cooked through yet.

Step 8

Add mustard greens and the rest of the green onion (all the green parts). Cook and stir for 30 seconds.

Step 9

Pour in sauce. Stir a few times. Add rice noodles. Toss and stir with a pair of tongs, until the liquid is fully absorbed. Remove skillet from stove. Carefully taste the noodles. If the noodles are still a bit tough, you can return the skillet to the stove and pour in 3 to 4 tablespoons chicken stock (or water). Continue tossing and stirring until the liquid is absorbed.

Step 10

Transfer everything to serving dishes. Serve immediately as a main dish.