准备

• 根据包装方向烹饪面条，直到Al Dente。排干，用冷水冲洗，放在一旁。
• 热1 Tbs。在地中海的石油在一个大煎锅ium 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.
• 将预留的面条分隔在四个盘子之间，上面放着猪肉和蘑菇混合物，撒上芝麻种子，然后食用。