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1
First cook the soba noodles.
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2
Bring 3 or 4 quarts of water to a boil in a large pot.
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3
Add salt to taste.
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4
Add the noodles gradually, so that the water remains at a boil, and stir once with a long-handled spoon or pasta fork so that they dont stick together.
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5
Wait for the water to come back up to a rolling boil it will bubble up, so dont fill the pot all the way and add 1 cup of cold water.
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6
Allow the water to come back to a rolling boil, and add another cup of cold water.
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7
Allow the water to come to a boil one more time, and add a third cup of water.
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8
When the water comes to a boil again, the noodles should be cooked through.
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9
Drain and toss with the sesame oil in a bowl and set aside.
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10
Prepare the vegetables.
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11
The squash, corn and white parts of the scallions can be in one bowl, the beans should be in another.
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12
In a small bowl or measuring cup combine the soy sauce, rice wine or sherry, and stock or water.
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13
Combine the salt, pepper and sugar in another small bowl and the garlic, ginger, and chiles in another.
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14
Have all of the ingredients within arms length of your pan.
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15
Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan.
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16
Add the oil by pouring it on the sides of the pan and swirling the pan, then add the garlic, ginger and chiles and stir-fry for no more than 10 seconds.
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17
Add the long beans and stir-fry for 1 minute.
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18
Add the squash, corn and the white part of the scallions and stir-fry for 2 minutes.
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19
Add the salt, pepper, and sugar, toss together and add the soy sauce mixture.
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20
Stir-fry for 1 minute, or until most of the liquid has cooked off.
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21
Remove from the heat and transfer to a platter or bowl.
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22
Add the noodles to the hot wok, toss until heated through, and divide among plates.
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23
Top with the vegetables and serve.
