Bring a medium sauce pot of water to a boil. Add the soba noodles and cook until just tender, 2 to 4 minutes. Drain and rinse with cold water. Set aside.
While the water heats and the soba noodles cook, prepare the rest of the meal.

• Pat the pork dry with a paper towel. Cut the pork into 1-inch pieces; season with salt and pepper.
• Remove the stem, ribs, and seeds from the bell pepper; cut the pepper lengthwise into ¼-inch-wide strips.
• Trim the root ends from the scallions; thinly slice the scallions on the diagonal.

In a dry large frying pan over medium-high heat, stir in the edamame and cook until lightly charred, 1 to 2 minutes. Transfer to a plate and season to taste with salt and pepper.
In the same pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the pork and cook, stirring occasionally, until lightly browned but not yet cooked through, 2 to 3 minutes. Move the pork to one side of the pan and leave undisturbed. Add the pineapple to the empty side of the pan and cook, stirring occasionally, until warm and the pork is cooked through, 1 to 2 minutes. Keeping the pork and pineapple separate, remove the pan from the heat and season to taste with salt and pepper.

Transfer the soba noodles to individual bowls. Arrange the pork, bell pepper, edamame, pineapple, and scallions in separate piles over the noodles. Drizzle with half the Hawaiian dressing and garnish with the sesame seed blend. Serve the remaining dressing on the side.