Cover Mung Bean Noodles (1 package) with boiling water, let steep for 10 minutes, drain.
Add Toasted Sesame Oil (1 tablespoon), coat.
Julienne the Onion (2).
Stir fry the onions in Peanut Oil (1/2 cup) until golden and crispy. Remove onions with a slotted spoon to absorbent paper.
In the remaining oil, stir fry Cooked Ham (6 ounce), Garlic Paste (1/2 teaspoon), Fresh Ginger (1/4 teaspoon), and Scallion (4 stalk). Stir fry until fragrant.
Add the Char Siu (6 ounce), Chicken Stock (4 cup), Hoisin Sauce (1/4 cup) and Chili Paste (1 teaspoon). Bring to a simmer for 2 minutes.
Cut Napa Cabbage (1 head) into 2 inch pieces.
Add napa cabbage , remove from heat, check/adjust seasoning.
Add half the noodles to a soup bowl, add half the soup, top with half the onions. Serve and enjoy!