Cold Soba Noodles with Peas and Radishes

This is one of my favorite go-to, wildly quick, meals at home. You can warm up the stock if you prefer it not cold, however I enjoy the chilled version as the weather gets warmer out. If you like a bit more heat, add in some Serrano peppers to the stock mix, like Bon Appetit does. I prefer to use chili oil at the end to control the heat for everyone at the table. If radishes are not your thing, swap those out, I’ve done a version with English cucumbers that I loved. Kimchi juice is used to help make the stock, feel free to add some kimchi as a topping as well, delicious!

Cold Soba Noodles with Peas and Radishes
4 servings

Ingredients
1/2 cup peas (fresh or frozen, just be sure to thaw out if using frozen)
Kosher Salt
1/4 cup kimchi juice
3 tablespoons soy sauce
2 tablespoons unseasoned rice vinegar
1 teaspoon sugar
1/2 teaspoon grated peeled ginger
1 teaspoon toasted sesame oil
1/2 teaspoon chili oil
2 cups vegetable stock
6 ounces dried soba noodles
2 cups pea shoots
1 cup thinly sliced radishes

Toppings: (options)
toasted sesame seeds
chili oil
scallions
soft boiled eggs
serrano chile
additional pea shoots
kimchi

Steps

Bring a pot of water to a boil and salt generously, add peas and cook until tender, about 2 minutes. Drain; transfer to a bowl of ice water. Let cool, then drain. Set aside.

Whisk together kimchi juice, soy sauce, vinegar, sugar, ginger, sesame oil, chili oil and vegetable stock in a large bowl. Taste and adjust seasonings. *This can be left cold, at room temp, or warmed up, whatever tastes best to you.

Bring the reserved water back to a boil and add another big pinch or two of salt, cook soba noodles according to package, and transfer them to a bowl of ice water. After a minute, drain.

Add chilled soba noodles to the stock, along with pea shoots, radishes, and peas.

Serve with a good drizzle of chili oil or sesame oil, and then add those toppings!