Cold soba noodles with jammy eggs and peas recipe

Ingredients for Cold soba noodles with jammy eggs and peas

• 75 g shelled fresh peas, from about 225 g pods, pods reserved

• kosher salt

• 1 serrano chilli, thinly sliced

• 60 ml kimchi juice, from a jar of kimchi

• 45 ml white or regular soy sauce

• 30 ml unseasoned rice vinegar

• 5 ml sugar

• 2.5 ml finely grated peeled ginger

• 2.5 ml toasted sesame oil

• 2.5 ml chilli oil, plus more for serving

• 170 g dried soba noodles

• 2 bunches small radishes, trimmed, thinly sliced into rounds

• 240 g pea shoots and/or baby rocket

• 120 g tatsoi or watercress

• 4 jammy soft-boiled eggs, quartered

• sliced spring onions (for serving)

How to make Cold soba noodles with jammy eggs and peas

1. Bring a large saucepan of salted water to a boil.

2. Add the peas and cook until tender, about 2 minutes.

3. Drain the peas and transfer them to a bowl of ice water to cool.

4. Once cool, drain the peas again and set aside.

5. In a small saucepan, combine the pea pods and 350 ml of water. Bring to a boil over medium heat.

6. Reduce the heat and simmer until the pods are softened, about 20–30 minutes.

7. Drain the mixture through a fine-mesh sieve into a medium bowl, discarding the solids.

8. Cover the pea stock and chill until cold, about 30 minutes. (This is a great way to use vegetable trimmings, but you can substitute with shop-bought vegetable broth if preferred.)

9. In a separate bowl, whisk together the chile, kimchi juice, soy sauce, vinegar, sugar, ginger, sesame oil, and ½ tsp of chili oil.

10. Add this mixture to the chilled pea stock and set aside.

11. Cook the noodles in a pot of boiling salted water until tender.

12. Drain the noodles and transfer them to a bowl of ice water.

13. Swish the noodles around with your hands to help them cool, then drain again.

14. In a large bowl, combine the noodles with the reserved stock mixture, radishes, pea shoots, tatsoi, and reserved peas. Toss gently to combine.

15. Divide the noodles, vegetables, and stock mixture among serving bowls.

16. Top each bowl with eggs and scallions, then drizzle with a little extra chili oil.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.