1. Microwave 8 cups water and salt at HIGH in a large microwave-safe glass bowl 2 minutes. Submerge noodles; let stand 20 minutes or until tender. Drain. Divide noodles among 4 bowls.
2. Sauté mushrooms in hot oil in a medium skillet over medium-high heat 5 minutes or until tender. Spoon over noodles. Add pork to skillet, and cook, stirring occasionally, 5 minutes or until hot; spoon over mushrooms. Divide coleslaw mix and next 2 ingredients among bowls.
3. Bring broth and, if desired, ginger to a boil in a 3-qt. saucepan over medium heat. Remove from heat, and divide among bowls. Serve with lime wedges and desired toppings.
Note: Try Swanson Thai Ginger Flavor Infused Broth as a flavored alternative to chicken broth.