Meanwhile, in a large non-stick skillet over medium-high heat, cook the pork in the oil for 5 minutes, breaking it up with a wooden spoon. Add the sliced mushroom caps and continue to cook for 5 minutes or until golden. Add the bell pepper, onion, garlic and ginger. Continue to cook for 5 minutes or until the vegetables are tender. Season with salt and pepper. Add the reserved mushroom cooking liquid and the sesame oil. Bring to a boil. Keep warm, as needed.
Meanwhile, in a large pot of salted boiling water, cook the noodles until al dente, about 2 to 3 minutes, stirring to separate the noodles. Drain and add to the skillet of sauce. Cook for 1 minute while stirring to coat the noodles with the sauce. Adjust the seasoning.
Divide the noodles and vegetables among four shallow bowls. Garnish with the cilantro leaves, green onions and caramelized shiitake stems. Sprinkle with sesame seeds.
Note from Ricardo
No need to waste your shiitake stems. Here they are transformed into a crispy garnish packed with flavour. The mushroom stem cooking liquid is added to the noodles for a delicious sauce that adds depth to the dish.
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