1. Toss the pork with 1 tablespoon soy, 1 tablespoon sherry, the cornstarch and 1/4 teaspoon salt. Set aside. Combine the remaining 1 1/2 tablespoons soy, 1 tablespoon sherry and the sesame oil in another small bowl. Set aside.

2. Cook the noodles, just until tender, in one gallon of water salted with 1 tablespoon salt, about 5 minutes. Drain and run under cold water until cool to room temperature. Turn out onto paper towels to dry.

3. Heat 1 tablespoon oil in a 12-inch skillet over medium heat. Add the noodles and cook, tossing occasionally, until golden and slightly crisp, about 6 minutes. Transfer noodles to dry paper towels.

4. Heat another tablespoon oil until shimmering hot. Add the pork and cook, tossing often, until browned and just cooked through, 2 to 3 minutes. Transfer pork to a bowl.

5. Add two tablespoons oil to the pan. When shimmering hot add the green onions, mushrooms, and carrots to the pan. Season lightly with salt. Cook, stirring occasionally, until browned, 3 to 4 minutes.

6. Add the ginger, garlic, and pepper flakes to pan and cook until fragrant, 30 seconds. Add the cabbage, season lightly with salt, and cook just until it starts to soften, about 2 minutes.

7. Add the noodles and pork to the pan; toss to combine. Add the reserved soy mixture to the pan, and cook, tossing the ingredients, until heated through, about 1 minute. Serve passing additional soy sauce at the table.