Recipe Soba noodles with peas and wasabi cream

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

Prep Time

10 minutes

Cooking Time

10 minutes

Servings

2

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

Directions

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