Instructions: Soak mung bean sheet noodles in tap water until softened (about 15-30 minutes). Then cut into rectangles about 1 1/2 inches by 2 inches. Blanch in boiling water for 1 to 2 minutes, or enough to cook to the desired softness.

Drain and toss immediately with sesame oil and 2 tablespoons soy sauce. Arrange on serving platter. Cook shrimp by blanching in 2 cups boiling water for about 30 seconds, or until just cooked through. Drain and reserve cooking liquid for later use. Arrange shrimp over noodles. If using pork, cook the piece whole either by steaming or boiling, then slice into thin, bite-size pieces and arrange over noodles. Reserve cooking liquid. Heat peanut oil in a wok or saucepan until hot. Saute garlic until aromatic, then add ginger and peppers.

Saute 30 seconds more. Add remaining soy sauce, black vinegar and sugar. Mix in 1 cup reserved broth from cooking shrimp or pork, green onions and cilantro.

Bring to boil. Taste and adjust flavors as needed to the desired saltiness, sweetness and sourness. Spoon over noodles and serve hot.

Note: A good brand is Koon Chun from Hong Kong.

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