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Place the vermicelli noodles in a big bowl and add hot water to cover. Soak according to the package instructions. If the package does not have instructions, soak the noodles in hot water for 15 minutes. Once done, drain thoroughly, toss with ½ tablespoon oil, and set aside.
Mix the sauce ingredients in a small bowl and set aside.
Heat ½ tablespoon oil in a nonstick pan over medium heat until hot. Add the ginger, garlic and green onion. Cook and stir for 30 seconds to release fragrance.
Add the ground pork. Cook and chop the pork into smaller pieces, until the pork is fully cooked, 2 minutes or so.
Add the doubanjiang. Cook and stir for 1 minute, until the pork is covered evenly.
Pour in the chicken broth, the soaked vermicelli noodles, and the sauce. Stir a few times to mix well. Cover and cook for 2 to 3 minutes. Uncover the pan. Stir to mix well and check the doneness of the noodles. If the noodles are still tough, cover it and cook for another minute or so. Once the noodles have turned soft, cook uncovered over medium-high heat until the liquid evaporates, about 1 minute. Once done, transfer everything to a plate. Serve hot as a main dish.