Ants Climbing a Tree (Chinese)

Quite a handful to prepare, but worth it

4 ounces transparent bean thread noodles (also known also vermicelli or glass noodles)
5 dried Shiitake mushrooms
1/2 pound ground pork or chicken

Marinade;
1 tbsp light soy sauce or Kikkoman
2 tsps granulated sugar
1 tsp sesame oil
Pinch of cornstarch

Other:
1 small red chili pepper and 1 teaspoon chili sauce, or 1 tablespoon chili sauce
2 slices ginger
2 green onions

Soak in hot water until they are pliable (about 5 minutes), without removing the string wrapping around the transparent noodles.
Then drain the noodle well.
Cut the noodles into shorter lengths and then remove the string wrapping.
Soak dried shiitake mushrooms in hot water to soften them.
Reserve 1/4 cup of the soaking liquid, straining it if necessary to remove any grit.
Then cut the mushrooms into thin slices.
Add the marinade ingredients to the ground pork/chicken, adding the cornstarch last. Marinate the pork/chicken for 15 minutes.
If using chili pepper, cut in half lengthwise and remove the seeds, chop coarsely. Finely chop the ginger and cut the green onion on the diagonal into 1-inch pieces. Heat the wok over medium-high to high heat.
Add 2 tablespoons oil to the heated wok.
Add the marinated pork/chicken.
Stir-fry until the pork has changed color and is nearly cooked through.
Remove from the wok.
Clean out the wok.
Add 1 tablespoon oil to the wok.
Add the chili pepper and ginger.
Stir-fry briefly until aromatic.
Add the dried mushrooms.
Stir-fry briefly then stir in the chili sauce and the noodles.
Then add the reserved mushroom soaking liquid in the middle of the wok.
Return the ground pork/chicken to the pan.
Stir in the green onion.
Mix everything together well and cook briefly.
Make sure the pork/chicken is cooked through before serving.