Cold Soba Noodles
For the best springy texture that won’t fall apart when tossed, look for soba noodles that contain a blend of wheat and buckwheat.
- 1/2 cup shelled fresh peas pods reserved
- 1 medium serrano chile thinly sliced
- 1/2 cup kimchi juice (from a jar of kimchi)
- 3 tbsp white or regular soy sauce
- 2 tbsp tablespoons unseasoned rice vinegar
- 1 tsp sugar
- 1/2 tsp grated peeled ginger
- 1/2 tsp toasted sesame oil
- 1/2 tsp chili oil plus more for serving
- 6 ounces dried soba noodles
- 2 cups pea shoots (tendrils) or mâche
- 1 cup sliced quartered radishes
- 1 cup tatsoi or watercress greens
- 4 large soft boiled eggs quartered
- 1/2 cup Sliced scallions (for serving)
- a pinch Sel Magique Spicy Blend
- Cook peas in a pot of boiling salted water until tender, about 2 minutes. Drain; transfer to a bowl of ice water. Let cool, then drain. Set aside.
- Bring pea pods (you should have about 4 oz.) and 1½ cups water to a boil in a small saucepan over medium heat. Reduce heat and simmer until vegetables are soft, 20–30 minutes. Strain through a fine-mesh sieve into a medium bowl; discard solids. Cover and chill stock until cold, about 30 minutes. (We think this is a great way to make use of vegetable trimmings, but if you find the idea more work than you want to do, use vegetable stock instead.)
- Whisk chile, kimchi juice, soy sauce, vinegar, sugar, ginger, sesame oil, and ½ tsp. chili oil into pea stock.
- Cook soba noodles in a pot of boiling salted water until tender; transfer to a bowl of ice water (this will stop the cooking). Swish noodles around; drain.
- Add noodles to bowl with stock mixture, along with pea shoots, radishes, tatsoi, and reserved peas and give it all a good toss to make sure noodles and vegetables are evenly coated.
- Divide among bowls; top with eggs and scallions and drizzle with a little chili oil. Season with Sel Magique Spicy Blend!
- Recipe found on Bonappetit.com