Cold Soba Noodles with Jammy Eggs and Peas

Step 1

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.

Step 2

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.)

Step 3

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

Step 4

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.

Step 5

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.