Bring a medium sauce pot of water to a boil for the soba noodles.

• Cut a small corner from the pork packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.

In a large bowl, combine the pork and arrowroot powder and toss to coat.

To the pot of boiling water, add the soba noodles and cook until just tender, 2 to 3 minutes. Drain and rinse with cold water.
While the water heats and the soba noodles cook, prepare the scallions and start the stir-fry.

• Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate. Set aside the green parts for garnish.

In a wok or large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir in the white parts of the scallions, season lightly with salt and pepper, and cook until starting to soften, about 1 minute. Add the snap peas, carrots, pork, and half the stir-fry blend and cook, stirring occasionally, until the vegetables are crisp-tender and the pork is cooked through, 3 to 4 minutes. Stir in the soba and cook until warmed through, about 1 minute. Remove from the heat and season to taste with salt and pepper and as much of the remaining stir-fry blend as you like.

Transfer the pork and soba noodles to individual bowls. Garnish with the sesame seeds, green parts of the scallions, and as much kimchi chile as you like. Serve any remaining stir-fry blend on the side.