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For the stir fry: Place the pork and mushrooms in a mixing bowl. Add the cornstarch and toss well to coat. Whisk together 2 teaspoons water, the soy sauce, ginger, sugar, garlic and lemon zest and juice in a separate bowl. Preheat a wok or large skillet over high heat and pour in the canola oil. Add the pork and mushrooms and cook until the pork is cooked through, about 5 minutes. Add the soy sauce mixture and cabbage at the same time and cook until the cabbage gets soft. Pour in the beaten egg and cook until cooked through, and then stir in the noodles to combine. Transfer to a serving platter and top with the bean sprouts, peanuts and lime wedges. Serve immediately.