Slice pork thinly and place into a gallon zip top bag.

In a small bowl, whisk together the marinade ingredients.

Pour marinade over the meat, seal bag and refrigerate while preparing the noodles.

In a medium pot, bring 6 cups of water to a boil.

Cook noodles for about 2 minutes or until almost tender.

Drain and rinse with cold water, rinse a second time with cold water.

Drain well, shaking colander to remove excess water.

Place noodles back into the pot and toss well with sesame oil; set aside.

In a small bowl, whisk together the sauce ingredients; set aside.

Drain off marinade from the pork; remove marinaded pork to a paper towel-lined plate.

Pat meat dry.

Heat a wok or large skillet over high heat until very hot.

Add peanut oil, swirling to coat.

Add pork and stir-fry for about 3 to 4 minutes.

Remove meat to a clean plate; set aside.

Clean out wok.

Again, heat wok over high heat until very hot.

Add peanut oil, swirling to coat.

Add the sliced mushrooms stir-fry for about 2 minutes, lightly browning the edges.

Add in the noodles and stir-fry allowing the noodles to lightly brown in spots, about 2 minutes, tossing occasionally.

Add garlic, ginger and scallions to the noodles, and continue stir-frying for about 30 seconds or until fragrant, making sure not to burn.

Add cooked pork and pour sauce mixture over; toss with tongs to combine until heated through and coated with sauce.Transfer to a serving dish and serve immediately.