Cook pasta in boiling salted water until tender but still firm to the bite, about 6 minutes.
Heat sesame and vegetable oils in large skillet. Add scallion and ginger and saute a few seconds. Add mushrooms and carrots. Saute just to coat with oil. Add soy sauce, vinegar and chicken broth. Reduce heat to medium, cover and simmer until carrots are tender, about 4 minutes.
Add bean sprouts and simmer, uncovered until heated through, about a minute. Season to taste with salt and crushed red pepper. Garnish with scallions and sesame seeds.
Recipe courtesy of Michele Urvater