1 pound pork, cut into 2-inch-long ribbons (I used boneless pork chops)
3 cloves of garlic, minced
1 tablespoons ginger, crushed and minced
2 to 4 tablespoons chili paste (to taste)
A 6- or 7-ounce package of roasted, peeled chestnuts, cut or broken in half (see Kitchen Notes)
8 to 10 stalks of kale, ribs removed and the leaves torn into small pieces
12 to 14 ounces dry soba noodles
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.