For vindaloo sauce:

1. First, place the chilies in a bowl and rehydrate by pouring boiling water over them. Let soak for a few minutes until they soften. Be sure to deseed the chilies before blending.
2. Next, grind the fenugreek seeds, peppercorns, and cardamom into a powder, using a spice or coffee grinder.
3. Place the rehydrated chilies, ground spice powder, turmeric, garam masala, Madras curry powder, and sweet paprika into a small blender cup along with a splash of the chili water and pulse until the chilies are blended. Add more spoonfuls of water if necessary to blend. It does not have to be a fine paste as you will blend it further with the other ingredients.
4. Add the remaining vindaloo ingredients: shallots, ginger, garlic, tomato puree, vinegar, salt, brown sugar, and water. Blend everything together until it becomes a smooth paste.

For edamame puree:

1. Heat a medium-sized pot of water. While waiting for the water to boil, prepare an ice bath in a mixing bowl. Once the water is boiling, add the shelled edamame and cook for 4 minutes. Immediately transfer the edamame into the ice bath.
2. In the same pot, once the water is boiling again, add the peas and cook for 1 minute, before transferring them to the ice bath.
3. Place the cooked edamame and peas in the bowl of a food processor and add the lemon juice and zest, along with the crushed garlic, salt, and pepper. Pulse a few times and then slowly stream in the olive oil while blending until you reach the creamy consistency you want for your puree.

To serve:

1. Add as much vindaloo sauce as you want to your cooked soba noodles and stir to evenly coat the noodles. Plate your noodles like birds’ nests and top with the edamame pea puree.