Cold Soba Noodles with Jammy Eggs and Peas

Ingredients for Cold Soba Noodles with Jammy Eggs and Peas

• 120ml shelled fresh peas (from about 230g pods), pods reserved

• Sal kosher

• 1 pimenta serrano, finamente fatiada

• 60ml kimchi juice (from a jar of kimchi)

• 45ml white or regular soy sauce

• 2 colheres de sopa de vinagre de arroz sem tempero

• 1 colher de chá de açúcar

• 1/2 colher de chá de gengibre descascado e finamente ralado

• 1/2 colher de chá de óleo de gergelim torrado

• 1/2 teaspoons chilli oil, plus more for serving

• 170g dried soba noodles

• 2 bunches small radishes (any variety), trimmed, thinly sliced into rounds

• 2 cups pea shoots (tendrils) and/or baby rocket

• 1 cup tatsoi or watercress

• 4 Jammy Soft-Boiled Eggs, quartered

• Sliced spring onions (for serving)

Cook peas in a large saucepan of boiling salted water until tender, about 2 minutes. Drain; transfer to a bowl of ice water. Let cool; drain and set aside.

Bring pea pods and 350ml water to a boil in a small saucepan over medium heat. Reduce heat and simmer until pods are softened, 20–30 minutes. Drain through a fine-mesh sieve into a medium bowl; discard solids. Cover and chill pea stock until cold, about 30 minutes. (This is a great way to make use of vegetable trimmings, but you can use store-bought vegetable broth instead.)

Whisk chilli, kimchi juice, soy sauce, vinegar, sugar, ginger, sesame oil, and 1/2 teaspoons chilli oil into pea stock. Set stock mixture aside.

Cook noodles in a pot of boiling salted water until tender. Drain and transfer to a bowl of ice water. Swish noodles around in the bowl with your hands to help them cool, then drain.

Add noodles to bowl with reserved stock mixture along with radishes, pea shoots, tatsoi, and reserved peas and toss gently to combine. Divide noodles, vegetables, and stock mixture among bowls; top with eggs and spring onions and drizzle with a little chilli oil.

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