Remove the soaked shiitake mushrooms and squeeze out any excess moisture. Reserve the water if using. Slice into 1/4" thick slices. Set aside
Heat your wok under medium/high heat. Once simmering add 2 tbsp of oil
Add marinated pork, sliced shiitake mushrooms, minced garlic and ginger. Fry for about 1-2 mins when pork has almost fully changed color
The wok will be dry. Deglaze it with the rice wine
Add the chicken broth (or water used to soak the shiitake mushrooms)
When the mixture starts to simmer, add the snow peas. Lower the heat to low/medium and cover. Simmer for 6 minutes
Add bean sprouts and green onion. If there isn't much liquid left in the wok, add a little more chicken stock. Add the soy sauce
Cover and simmer for 2-3 minutes (or a bit longer if you don't want your bean sprouts too crunchy)
Turn heat to low. Add 2/3 of corn starch slurry and mix until you see the liquid start to thicken. Add more slurry if you would like the sauce thicker.
Add oyster sauce and sesame oil. Add salt to taste
Add in noodles and mix until thoroughly heated.