COLD SOBA NOODLES WITH GREEN VEGETABLES

Inspired by this Bon Appetit recipe.

Serves 4.

Ingredients:

7 oz. soba noodles
1/2 c. frozen peas
8 stalks of asparagus, sliced diagonally into 1" pieces
4 cups (small bunch) of frisee or mache
1/2 c. shaved daikon radish
1 cucumber, sliced into matchsticks
1/4 c. kimchi, sliced into matchsticks
4  6.5-7 minute eggs
1 avocado

optional:
3 c. kale
1 c. shredded green cabbage

Dressing:
1/4 c. kimchi juice
3 T. soy sauce
2 T. unseasoned rice vinegar
1 t. sugar
3/4 t. grated ginger
1/2 t. sesame oil
1/2 t. chili oil, optional
1/2 c. vegetable broth


Methodology:

Boil eggs: 
Bring water to boil, add eggs slowly and cook for 6.5-7 minutes, draining and chilling in a cold bath before peeling.

Make dressing:
Mix all ingredients together in a small pot.  Heat to boiling and poach the cabbage and kale for 3 minutes.  Remove the vegetables and thoroughly drain the sauce, putting it in a separate bowl.

Cook vegetables and noodles:
Bring a pot of salted water to boil.  Add asparagus pieces (except tips) and cook for 3 minutes.  Add asparagus tips and cook for another minute.  Add peas and cook for another minute.  Remove vegetables from pot with a spider and briefly transfer to a cold bath, then drain.
Bring water back to boil, then cook noodles following directions on the package, keeping them al dente.  Drain and rinse with cold water until noodles are cold. 

Plate:
Place noodles onto the center of each plate.  Place cucumber, daikon, avocado, frisee, kimchi and asparagus/peas around the noodles.  Place kale/cabbage braise on top of the noodles, and drizzle sauce onto all of the vegetables.  Place egg onto center of plate and sprinkle with shredded nori or furikake seasoning.