Heat vegetable oil in a pan over medium heat.

Add ground pork and minced garlic to the pan.

Cook until the pork browns and the garlic flavor permeates.

Turn the heat to medium-high.

Add shredded cabbage and carrots.

Stir-fry until the vegetables soften.

Add rehydrated mung bean noodles, soy sauce, minced green onions, sugar, minced skinless ginger, and ground white pepper.

Continue to stir-fry until all ingredients are mixed well.

Ensure the entire dish is coated with soy sauce.

Cook until the dish is steaming hot, light brown, and the noodles are transparent with a shiny glaze.

Use cooking tongs to twist and transfer the stir-fry onto a platter.