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1
Cook the soba noodles according to the package directions.
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2
Drain and transfer to a large zip-top plastic bag.
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3
Add 2 teaspoons of the oil, seal the bag, and shake to coat the noodles.
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4
Meanwhile, heat the remaining 2 teaspoons oil in a large skillet over medium heat.
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5
Add the ginger and cook, stirring, for 1 minute.
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6
Increase the heat to medium-high; add the pork, and cook, stirring, until browned on all sides, about 5 minutes total.
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7
Add the salt and pepper and stir to coat the pork.
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8
Add the scallions and sesame seeds and cook, stirring, for 1 minute.
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9
Add the broth and soy sauce reduce heat to medium, and simmer until the pork is cooked through, about 5 minutes.
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10
Remove from the heat and stir in the water chestnuts.
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11
If you're stopping here:
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12
Let cool to room temperature, then transfer the mixture to a large zip-top plastic bag or plastic container and refrigerate along with the bag of noodles for up to 3 days.
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13
When you're ready to eat:
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14
Combine the pork mixture and soba noodles in a large skillet set over medium heat and simmer for 5 minutes to heat through.
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15
You can also reheat the noodles and pork mixture together in the microwave for 3 to 5 minutes on HIGH.
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16
Meanwhile, chop the cilantro.
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17
Remove from the heat, stir in the cilantro, and serve.
