Pre-soak the rice noodles for around 20 to 30 minutes until soft and then drain. If you are in a hurry, soak in warm water for 10 minutes.
Mix the rice noodle with ½ tsp. dark soy sauce teaspoon of cooking oil until fluffy. I love to use this method because it can make the noodles fluffy and easier to get the color.
Marinating the shredded pork with all the marinating ingredients.
Heat up around 2 tablespoons of oil and fry the shredded pork until it turns color. Don't overcook them because we will add continue heating for a while later.
Add another 1 tablespoon of oil and fry the garlic and red onion until aromatic.
Place rice noodles in. Add the bowl sauce. Mix for another half minute.
Add shredded pork and the bowl sauce.
Add bean sprouts and Chinese chives. Give everything a big stir fry to make sure everything is well combined.