Photo by Alex Lau
Don’t toss the jar of juice once the kimchi is gone—this recipe makes use of that flavorful liquid, which adds a funky, zingy vibe to the dressing. For the best springy texture that won’t fall apart when tossed, look for soba noodles that contain a blend of wheat and buckwheat.
- 4 servings
- 1/2 cup shelled fresh peas (from about 8 oz. pods), pods reserved
- Kosher salt
- 1 serrano chile, thinly sliced
- 1/4 cup kimchi juice (from a jar of kimchi)
- 3 Tbsp. white or regular soy sauce
- 2 Tbsp. unseasoned rice vinegar
- 1 tsp. sugar
- 1/2 tsp. finely grated peeled ginger
- 1/2 tsp. toasted sesame oil
- 1/2 tsp. chili oil, plus more for serving
- 6 oz. dried soba noodles
- 2 bunches small radishes (any variety), trimmed, thinly sliced into rounds
- 2 cups pea shoots (tendrils) and/or baby arugula
- 1 cup tatsoi or watercress
- 4 Jammy Soft-Boiled Eggs, quartered
- Sliced scallions (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 1 1/2 cups 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 chile, kimchi juice, soy sauce, vinegar, sugar, ginger, sesame oil, and 1/2 tsp. chili 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 scallions and drizzle with a little chili oil.
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