Place the pork fillet in a bowl. Finely grate half the ginger and mix in with the sesame oil. Set aside to marinate. Place the green chillies, 4 cloves garlic, lime juice, half the peanut oil, fish sauce, palm sugar and half the coriander in a blender, then purée until smooth. Set aside.
Cut the remaining ginger into fine batons. Pour half the remaining peanut oil in a wok over a high heat and fry the eschalots, ginger, remaining garlic, red chillies, mushrooms, daikon and carrots for 2 minutes, until just aromatic. Set aside.
Pour in the remaining peanut oil, then fry the pork fillet for 4 minutes, tossing well, until just cooked. return the mushrooms mixture, cook for 1 minutes, then pour in the reserved dressing and kale leaves. Mix in the herbs, then serve over noodles.