Bring a large pot of water to a boil. Cook noodles until just tender, al dente. Drain and rinse.
In a medium bowl, whisk together 2 tablespoons soy sauce, 1 1/2 tablespoons rice wine, garlic, and 1 tablespoon sugar. Trim the pork of any excess fat and thinly sliced. Add to the marinade and stir to coat all the pieces.
In a large wok or skillet, drizzle 2 1/2 tablespoons vegetable oil over medium high heat. Once the oil is heated, remove the pork from the marinade and add to the wok. Stir often until the pork is browned and cooked through. Remove the pork to a plate and cover with foil to keep warm. Clean out the wok.
Remove the stems from the mushrooms and thinly slice. In a medium bowl, whisk together chicken broth, soy sauce, rice wine, sesame oil, sugar, black pepper, and cornstarch. Place wok back over medium high heat and drizzle with remaining 1 tablespoon vegetable oil. Add the ginger, sliced mushrooms, and chives. Cook just until fragrant and heated, about 1 minute. Pour in the sauce, stirring constantly, until thickened. Add the noodles and pork, tossing the coat, and cook just until heated through.