Cold Soba Noodles with Jammy Eggs and Peas

• servings: 4 servings

Ingredients

½ cup shelled fresh peas (from about 8 ounces pods), pods reserved

Kosher salt

1 serrano chile, thinly sliced

¼ cup kimchi juice (from a jar of kimchi)

3 tablespoons white or regular soy sauce

2 tablespoons unseasoned rice vinegar

1 teaspoon sugar

½ teaspoon grated peeled ginger

½ teaspoon toasted sesame oil

½ teaspoon 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 Jammy Soft-Boiled Eggs, quartered

Sliced scallions (for serving)

Directions

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.