Preparation

• 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. 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.