Name: Cold Soba Noodles with Jammy Eggs and Peas
Yield: 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)

Cold Soba Noodles with Jammy Eggs and Peas

Photo by Alex Lau

For the best springy texture that won’t fall apart when tossed, look for soba noodles that contain a blend of wheat and buckwheat.

Recipe notes