Soak the dried mung bean vermicelli noodles in hot water for about 15 minutes, until soft. Drain and toss with peanut oil.

In a small bowl, combine light soy sauce, dark soy sauce, Shaoxing wine, and sugar. Whisk until well blended.

Heat a nonstick skillet over medium heat and add peanut oil. Add minced ginger, garlic, and white parts of green onions. Sauté for 30 seconds until fragrant.

Add ground pork, breaking it apart. Cook for about 2 minutes until the pork is browned.

Stir in doubanjiang and cook with pork for an additional minute until coated and aromatic.

Pour in chicken broth and add soaked noodles. Drizzle in prepared sauce. Toss to combine and cover. Cook for 2-3 minutes.

Uncover and increase heat to medium-high. Cook for about 1 minute, stirring until excess liquid evaporates. Serve hot, garnished with green onion tops.