Recipe Soba noodles with peas and wasabi cream

Name: Recette Nouilles soba, petits pois et crème au wasabi
Prep time: 20 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 160g de nouilles soba iRASSHAi; 120ml de crème fleurette; 2 cuillère à café de dashi iRASSHAi; 2 cuillère à café de wasabi (à ajuster); ½ cuillère à café de sel; 2 cuillère à soupe d’huile d’olive; 40g de petits pois; 6 feuilles d’algue nori

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Portion

Preparation time

10 minutes

Cooking time

10 minutes

A bowl of freshness and umami at your fingertips! These cold soba noodles go wonderfully well with a light cream flavored with wasabi, softened by dashi and olive oil. The peas add a crunchy, sweet touch, while the nori flakes awaken each bite. A quick, simple recipe full of character, perfect for summer lunches or an effortlessly refined dinner.

Author:

Kaori Endo

Image of Recipe Soba noodles, peas and wasabi cream

Ingredients

160g iRASSHAi soba noodles
120ml whipping cream
2 teaspoons iRASSHAi dashi
2 teaspoons wasabi (to taste)
½ teaspoon salt
2 tablespoons olive oil
40g peas
6 nori seaweed leaves

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Instructions

Bring a large pot of water to the boil to cook the soba.
In a bowl, combine the cream, dashi, wasabi, salt and olive oil. Set aside.
Cook soba noodles according to package directions. Add the peas two minutes before the end of cooking time.
Drain the noodles and peas, then rinse thoroughly under cold water. Rub the noodles between your hands to remove the starch. Drain carefully.
Mix the soba and peas with the prepared sauce. Divide between bowls.
Cut the nori leaves into small squares and sprinkle over the noodles.

Recipe notes

Rinsing the soba with cold water and rubbing it between the hands is a sacred step in Japan. This gesture is not insignificant: it removes the sticky starch, but above all, it "wakes up" the texture of the noodles. An old Tokyo chef used to say: "If your soba are dull, it's because you've just drained them. Rinse them as if you were bringing them back to life."

We often think of wasabi as being reserved for sushi or sashimi. Yet its vegetal warmth makes it an excellent ingredient for cold or creamy sauces. Here, it plays a discreet but essential role: it enhances without overpowering, adding texture without dominating, rather like a dash of mustard in a French vinaigrette.

Dashi with shiitake and kombu seaweed vegan ⋅ Muso ⋅ 40g

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