Soak bee hoon in warm water for 15 minutes, until softened. Drain well and thoroughly in a sieve/colander and set aside.
Remove the meat from the can and discard the bones. Shred the meat into small pieces. Reserve the sauce in the can.
Heat a large wok / deep frying pan over medium heat. Add in oil and garlic. Cook gently until the garlic turns golden-brown, about 5 minutes.
Working quickly, add in pork, bee hoon, light soy sauce, dark soy sauce and half of the sauce in the can. Using chopsticks or tongs, toss well to distribute the seasoning evenly.
Stir in the bean sprouts and the remaining sauce. Cover the pan with a lid and cook for 3 to 5 minutes, tossing every minute and adding in just enough of water to moisten the bee hoon if the pan is drying out, until the bean sprouts have softened (but still crunchy) and the bee hoon is cooked through.
Garnish with spring onion and coriander and serve.
NOTES
Make sure you have all the ingredients ready before you start cooking!