Add oil to Dutch oven; add mushrooms, and cook 5 to 7 minutes or until softened. Add rice vinegar and soy sauce; cook 3 to 5 minutes, stirring constantly, until brown bits release from bottom of Dutch oven and liquid is almost gone. Stir in barbecue sauce and broth. Heat to boiling, then gently stir in pork and sweet potato noodles. Reduce heat to low; cover and cook 12 to 15 minutes, stirring occasionally, until sweet potatoes are crisp-tender.