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Cook the noodles according to package
directions until al dente. Drain, rinse with
cold water, and set aside.
Heat 1 Tbs. of the oil in a large skillet over
medium heat. Add the mushrooms and cook,
stirring occasionally, until golden-brown and
beginning to crisp on the edges, about 8
minutes. Transfer to a plate. Swirl the
remaining 1 Tbs. oil in the same skillet. Add
the pork and pepper flakes, and cook, breaking
up the pork with a wooden spoon, until cooked
through and no longer pink, about 5 minutes.
Add the ginger and cook, stirring, until
fragrant, about 1 minute. Add the soy sauce,
vinegar, and mirin. Bring to a simmer while
scraping up the bits on the bottom of the pan.
Reduce the heat to medium low, and continue to
cook until the liquid is reduced by about half.
Transfer the pork mixture to a large bowl,
tossing to help cool slightly. Add the
scallions, cilantro, and mushrooms to the
skillet, and cook until the scallions soften. T
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Transfer to the bowl with the pork, and toss to
combine.
Divide the reserved noodles among four plates, top
with the pork and mushroom mixture, sprinkle with
the sesame seeds, and serve.
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