4 scallions, roots trimmed, cut into rings
Marinade for the pork:
2 tablespoons soy sauce (reduced sodium preferred)
2 teaspoons cornstarch
1 tablespoon dry sherry [*editor's note: the sherry may be left out with little affect on the marinade]
2 tablespoon soy sauce
1/2 cup water
1 cup chicken stock or broth
1 tablespoon hot bean paste
4 tablespoons dry sherry [*editor's note: the sherry may be substituted with 4 extra tablespoons of soy sauce]
2 tablespoons rice vinegar
2 teaspoon cornstarch
Cut the pork into ribbons about 2 inches long. Combine marinade ingredients in a bowl, add the pork, stir to mix everything and set the pork in a cool place. It should marinate for about 15 minutes.
While it is marinating, prepare the remaining ingredients. Put a pot of water on to boil, to cook the soba noodles. Combine the ginger and garlic in a small ramekin. Measure out the chili paste in another ramekin. Prepare the roasted chestnuts and tear up the kale. Mix the sauce ingredients in their own bowl.
When the pot of water comes to a boil, add the soba noodles and cook until al dente (probably about 6 or 7 minutes). Drain and rinse well in hot water.
In a nonstick skillet, heat 3 tablespoons of canola oil. Add the drained noodles, stir and toss them so they are coated with the oil, then continue sautéing them. The goal is to make them nicely, lightly golden.
Drain the pork and discard marinade. In another nonstick skillet, heat 2 tablespoons canola oil oil to medium and add the ginger and garlic. Sauté for 90 seconds, then add the pork ribbons and turn the heat up a little. Cook, stirring and turning the pork ribbons, until they are no longer pink. Don’t worry if the ginger and garlic darken – they will taste good.
When the pork loses its pink color, add the chili paste. Toss and stir to spread it thoroughly. The amount you add depends on how spicy you want this dish to be. I ended up adding 4 tablespoons, which was twice as much as I expected to add but, in the end, it did not seem that hot. It depends on your palate and how fiery your chili paste seems on the day.