In skillet saute ginger and garlic in sesame oil. Add remaining sauce ingredients. Simmer few minutes. Remove to a cup and set aside

In a pot of boiling water the noodles will be cooked in, blanch the carrot for 1 minute. Using a slotted spoon, transfer the carrot to a plate. Add the noodles to the pot and cook, stirring, until they are al dente, about 5 minutes. Drain the noodles and return them to the pot. Heat cast iron skillet to HOT. Add noodles. Stir only when bottom is crusty.

Meanwhile, in same skillet, heat the vegetable oil until shimmering. Add the pork slices in a single layer, season with salt and pepper and cook over high heat, without stirring, until browned on the bottom, about 2 minutes. Remove to a plate. Add the bell pepper and carrot and stir-fry for 1 minute.

Add the sauce mixture, shiso, scallions and bean sprouts and toss until heated through. Add the noodles to the skillet and toss until well combined. Transfer to a large, shallow bowl and serve.