Cold Soba Noodles with Jammy Eggs & Peas

Original recipe from Bon Appetit. I’m not typically into “cold” dinners, let alone cold noodle dishes, but I figured I’d give this a try. It actually works out perfect if you’re multi tasking and meal prepping other things because you can essentially let everything just chill until dinner’s ready. You could bring this on a picnic or prep before dinner time and throw together last minute. It takes about 15 minutes to prepare. I cut down on the (IMO) unnecessary/extra steps of making a pea pod broth and used vegetable stock instead.

To make ahead:

Combine ingredients for stock except greens (arugula and watercress). Cook eggs and noodles. Let cool.

To make gluten free:

Substitute soba noodles with gluten free ramen.

Ingredients

1 cup frozen peas

1/4 cup kimchi juice (from jar)

3 Tbsp soy sauce

2 Tbsp rice vinegar

1 tsp coconut sugar

1 tsp grated peeled ginger

1/2 tsp toasted sesame oil

1/2 tsp chili oil or sesame chili oil

12 oz soba noodles

1.5 cup vegetable broth

2 cups arugula

1 cup watercress greens, chopped

4 jammy soft boiled eggs, halfed

Garnish with sliced scallions and quartered radishes (optional)

Directions

Thaw 1 cup of frozen peas in hot water then drain.

Boil water and cook 12 oz soba noodles according to package - about 6-7 minutes. In the meantime, prepare an ice bath and whisk together 1/4 cup kimchi juice, 3 Tbsp soy sauce, 2 Tbsp rice vinegar, 1 tsp ginger, 1/2 tsp sesame oil, 1/2 tsp chili oil into 1.5 cups vegetable broth.

One noodles are done, transfer to bowl of ice water and swish around noodles then drain.

Add noodles to bowl with stock mixture, along with peas, radishes, arugula, and watercress. Divide among bowls; top with eggs and scallions and drizzle with a little chili oil.