Directions

1. In a medium bowl, combine the ground pork, water, 1 teaspoon rice wine, and cornstarch. Set aside.
   
2. Soak the dried noodles in a bowl of water for 10 minutes. Drain and set aside. In a large bowl, combine the chicken broth, oyster sauce, soy sauce, sugar, and dark soy sauce. Set aside.
   
3. In a wok over medium heat, add the oil, ginger, and the white parts of the green onions. Cook for about 1 minute.
   
4. Increase the heat to high, and add the ground meat and the garlic. Let that cook for another minute, until the meat turns opaque. Then add 1 tablespoon of rice wine.
   
5. Stir in the zucchini for 30 seconds, then add the sauce mixture. Bring to a simmer, then stir in the glass noodles. Simmer uncovered for about 3 minutes, stirring occasionally, until the liquid has reduced by half and the zucchini is tender.
   
6. Stir in the green parts of the green onions and serve immediately.