2cupslow-sodium chicken broth, plus more if needed
6ouncesfresh sugar snap peas
4 to 5scallions, chopped
Trim the silver skin from the pork tenderloin, slice it in half lengthwise, then cut each half crosswise into 1/4-inch thick slices.
Add 1 tablespoon of the soy sauce, 1 tablespoon of the mirin and 1 teaspoon of the sesame oil to a mixing bowl. Sprinkle with the cornstarch, whisk until well blended, then add the pork and stir to coat thoroughly. Set aside.
Place a large sauté pan over medium heat and add the remaining sesame oil and 2 tablespoons of the vegetable oil. Add the mushrooms and sauté until lightly browned, 3 to 4 minutes.
Stir in the ginger and garlic and continue cooking until fragrant, 1 to 1-1/2 minutes more.
Deglaze the pan with the remaining soy sauce and mirin, scraping up any browned bits that may have accumulated on the bottom of the pan.
Stir in the chicken broth, raise the heat to high and bring the mixture to a boil.
Discard or reserve the ramen seasoning packets for another use and add the noodles in a single layer and reduce the heat to medium-high.
Cover the pan and cook until the noodles have soft enough to separate and about 2/3 of the broth has been absorbed, 2 to 3 minutes. (Note: Some ramen noodles absorb more liquid than others, you may need to add some broth at this point.)
Using tongs, spread the noodles around the pan and layer the sugar snap peas on top.
Cover and continue cooking for about 2 minutes until the snap peas are crisp-tender and the noodles are cooked through. Add the scallions and toss to combine.
Plate individual servings of the ramen and veggies, wipe out the pan and put it back on the stove over medium-high heat. Add the remaining tablespoon of vegetable oil, swirl to coat the pan, then add the pork.
Raise the heat to high and stir-fry the pork until lightly browned and cooked to your liking, 2 to 3 minutes. Top each serving of noodles with a portion of pork and serve immediately.