Rehydrate the mushrooms in water, and cut off any tough parts. Finely julienne the ginger. Take the roots and growing tips off the bean sprouts and wash carefully.
Heat oil in a pan and stir fry the ginger and ground pork. Add the mushrooms, and season lightly with salt and pepper.
Add the ★ ingredients and bring to a boil.
Add the noodles and untangle. Add the bean sprouts.
When the noodles and bean sprouts are cooked, add the katakuriko dissolved in water to thicken the sauce. Drizzle sesame oil to finish, and add plenty of white pepper.
Story Behind this Recipe
I ate a version of this at a certain Chinese restaurant and really liked it, so I thought I'd make a yakisoba noodle version.
There's a generous amount of chicken soup stock in this, but it's needed to accentuate the flavors. User "Kem" told me that combining water, mushrooms and soup and microwaving it in Step 3 saves time and effort.