Instructions

1. In a medium bowl whisk 1 tablespoon hoisin sauce, 1 tablespoon soy sauce and cornstarch together until combined. Add pork and toss to coat at set aside. In another medium bowl, or a 4 cup liquid measuring cup, combine chicken broth, remaining 3 tablespoons hoisin sauce, and remaining 2 tablespoons soy sauce and set aside.
2. In a 12-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat. Once shimmering, add the mushrooms and cook until browned, about 5 minutes. Add ginger and garlic and cook until fragrant, about 30 seconds.
3. Add the broth mixture and bring to a boil. Place noodles in a single layer in the
   skillet. Cover and reduce the heat to medium. Continue to cook until the noodles have softened just on the bottoms, about 3 minutes.
   
4. Uncover the skillet and flip noodles over using tongs, and stir to separate. Spread noodles in a single layer and add broccoli on top. Cover and cook until noodles and broccoli are tender, about 3 minutes, stirring halfway through. Divide noodles and veggies among 4 serving bowls and cover with foil.
5. Wipe skillet dry with paper towels and add the remaining 1 tablespoon oil and heat over high heat until just smoking. Add pork in a single layer and cook without stirring until browned on the bottom, about 1 minute. Stir and flip pork over on the other side and continue to cook for 1 minute longer. Divide pork among serving bowls and sprinkle scallions over top and serve.