Trim fat from tenderloin; cut tenderloin into 1/2-inch strips. Combine soy sauce, vinegar, and garlic in a large heavy-duty, zip-top plastic bag. Add pork; seal bag, and shake until pork is well coated. Marinate in refrigerator 15 minutes.
Remove stems from shiitake mushrooms; reserve stems for another use. Slice caps, and set aside.
Bring broth to a boil in a saucepan; add vermicelli. Cook according to package directions, omitting salt and fat. Drain, reserving 1/2 cup broth. Set pasta aside; keep warm.
Remove pork from marinade, reserving marinade. Place marinade in a saucepan; bring to a boil. Remove from heat. Add reserved 1/2 cup broth and cornstarch to marinade, stirring until smooth. Set aside.
Coat a wok or large nonstick skillet with cooking spray; drizzle oil around top of wok, coating sides. Heat at medium-high (375°) until hot. Add shiitake and oyster mushrooms and green onions; stir-fry 2 minutes. Add pork; stir-fry 3 to 4 minutes or until browned. Add reserved marinade mixture and water chestnuts; stir-fry 2 minutes or until thickened. Serve over pasta.
Oxmoor House Cooking Light Collection
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