Pea and mint noodle

Name: Pea and mint noodle (Vegen dashi)
Yield: Makes 4
Ingredients: Pea shoots & edible flowers; 35 leaves mint; 100 g kombu rishiri kombu or ma-kombu (rinse in water & pat dry); 170 ml water; 20 slices raw green asparagus, 0.3 cm thick; 2 tbsp of peas (freshly off the pod); Kosher salt & pepper; 3 crushed lemongrass; 1.8 L Volvic water (low in calcium); 200 g frozen peas; 2 syringes of pea & mint noodle; 10 mint leaves; 50 ml vegetable nage; 11 g methylcellulose f50; Olive oil

Vegen dashi

Preparation info

Makes
4

Difficulty
Medium

Appears in

Pied à Terre

By Asimakis Chaniotis and David Moore

Published 2021

About

Ingredients

Pea and mint noodle

170 ml water
11 g methylcellulose f50
200

Main course
Vegetarian

Method

Pea and mint noodle

Mix water and methylcellulose (both at room temperature) with a hand blender to create a thick smooth gel. Refrigerate overnight. Blanch peas for 2 mins in unsalted water and cool in iced water. Blend in a highspeed blender with the nage and mint leaves. Pass through a fine sieve and season. Mix pea purée and the methylcellulose with a h