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COLD SOBA NOODLES

Name: COLD SOBA NOODLES
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 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

Home » Sel Magique Blog » Recipes » COLD SOBA NOODLES

COLD SOBA NOODLES

Sel Magique

Sel Magique2:31 pmDecember 13th, 2020

COLD SOBA NOODLES

Print Recipe

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.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Servings: 4

Ingredients

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

Instructions

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