In a large pot, bring the chicken broth and ginger to a boil.
Add the noodles and cook, stirring, until the broth is nearly absorbed and the noodles are al dente, 4 to 6 minutes.
Add the mushrooms and jalapeño and simmer until the mushrooms are just tender, 1 to 2 minutes.
Meanwhile, season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Coat with the flour, then the egg, and finally the panko.
Heat the oil in a large skillet over medium-high heat. Cook the pork until cooked through, 2 to 3 minutes per side.
Slice the pork and serve over the noodles. Sprinkle with the scallions.