Cut the green peppers in half lengthwise, remove the stem and seeds, and slice thinly. Slice the bamboo shoots thinly. Mince the green onion and ginger. Mince the garlic after removing its core.

Heat sesame oil in a frying pan, add green onion, ginger, and garlic, and sauté over low heat until fragrant. Add ground pork and cook over medium heat until the meat changes color. Add doubanjiang and stir-fry.

Add bamboo shoots and green peppers, stir-frying for about 1 minute until coated with the oil. Add the seasoning mixture and bring to a boil. Push the ingredients to the side, making space for the vermicelli in the center. Submerge the vermicelli in the broth, cover, and simmer over low heat for 4-5 minutes until softened.