(Mee Teow)

Bring a medium pot of water to a boil. Add 5 oz. rice vermicelli noodles ; press down to submerge noodles. Immediately cover pot and turn off heat; let rest for 3 minutes. Drain noodles, rinse well in cold water, and drain again. Cut noodles in half and spread them out on a paper towel–lined sheet tray and set aside to let dry slightly, 2–3 minutes. Meanwhile, heat 4 tsp. peanut oil in a large nonstick skillet over medium-high heat. Add 2 roughly chopped cloves garlic and cook until golden, about 30 seconds. Add 30 trimmed chinese chives cut into 2 1⁄2" pieces (about 2 cups) and cook until just softened, about 30 seconds. Reduce heat to medium-low, add 2 cups mung bean sprouts, 1 tbsp. soy sauce, 2 tsp. shaoxing jiu (Chinese rice wine), 2 tsp. freshly ground black pepper, salt to taste, and reserved noodles, and toss together. Cook until chives are wilted, about 1 minute more. Serve at once. Serves 4.