Heat a large saucepan over medium heat and drizzle in oil. Once the oil shimmers, add the ground beef, breaking it apart with a spatula. Sauté until browned and cooked through, about 5-7 minutes.

Stir in the grated ginger and soy sauce, stir-fry for about 10-15 seconds until the ginger is fragrant.

Pour in 1 cup of water and sprinkle in white pepper powder. Bring to a gentle boil, then cover and simmer for 10 minutes, checking liquid occasionally.

While the beef simmers, bring a separate pot of water to a boil. Add vermicelli noodles and cook according to package instructions, about 3-4 minutes, then drain.

In a small bowl, mix corn flour with ½ cup of water, then gradually pour into the beef sauce, stirring continuously for 2-3 minutes until thickened.

Toss the drained noodles into the thickened beef sauce, stirring together over low heat for about 2 minutes until heated through. Serve immediately, garnished with spring onions.