Cold Noodles With Tomatoes

By Eric Kim

Updated July 22, 2024

  • A dark gray bowl holds swirls of white noodles served cold with halved cherry tomatoes, sliced radish, slivered green onions and sesame seeds.
    Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 2
Total Time
20 minutes
Rating
4(2,715)
Comments
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Halved cherry tomatoes provide a strong flavor foundation for this cold noodle dish that’s at once savory like gazpacho and refreshingly satiating like naengmyeon, the chilled Korean noodle soup. Inspired, too, by oi naengguk, a hydrating cold cucumber soup, this dish leans into the wonders of ripe tomatoes and lets you taste them as they are: raw and juicy. Julienned cucumber would taste wonderful here, as would supple poached shrimp or halved hard-boiled eggs.

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Ingredients

Yield:4 to 6 servings

  • 2 pints ripe cherry tomatoes, halved

  • 2 teaspoons kosher salt (Diamond Crystal)

  • 12 to 14 ounces somyeon, somen, capellini or other thin wheat noodle

  • ¼ cup rice vinegar

  • 2 tablespoons soy sauce

  • 2 tablespoons granulated sugar

  • 1 large garlic clove, finely grated

  • ½ teaspoon Dijon mustard

  • ½ teaspoon toasted sesame oil

  • 2 cups cold filtered water

  • 1 tablespoon toasted sesame seeds

  • 2 radishes, thinly sliced

  • 2 scallions, thinly sliced at an angle

  • 2 cups crushed or cubed ice

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

54 grams carbs; 52 milligrams cholesterol; 293 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 4 grams fiber; 848 milligrams sodium; 11 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, toss together the tomatoes and salt. Let sit until juicy, about 10 minutes.

  2. Step 2

    Meanwhile, bring a large pot of water to a boil. Cook the noodles according to package instructions, drain and rinse under cold water. Set aside.

  3. Step 3

    Add the vinegar, soy sauce, sugar, garlic, mustard and sesame oil to the tomatoes, and toss with a spoon until well combined. Stir the filtered water into the tomatoes and sprinkle the surface of the broth with the sesame seeds, radishes and scallions.

  4. Step 4

    Right before serving, add the ice to the broth. Divide the noodles among bowls, and ladle in the broth and any unmelted ice, making sure each serving gets a nice sprinkling of tomatoes, radishes, scallions and sesame seeds.

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Ratings

4 out of 5
2,715 user ratings
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Comments

Sarah

A perfect way to battle the end of season overload of tomatoes. I have made this twice now, used grocery store asian wheat noodles, skipped the ice cubes, cold water rinse was enough to cool noodles, halved the indicated water for a more intense broth. Added julienned cucumbers. Absolutely delicious. Having a hard time keeping myself from eating it every night!

Lauren

Dear Hive Mind, Do we think we could increase the water by 3/4 cup and chill the broth ahead of time (before adding noodles) instead of adding ice before serving? the prospect of ice shards (and breaking out the blender to crush ice) doesn't appeal to me.

LK

Why filtered water?

Christine the Baker

Why not use consommé or bone broth instead of water? That will take it more into naengmeyon territory and give it some protein.

Christine the Baker

Why not use consommé or bone broth instead of water? That will take it more into naengmeyon territory and give it some protein.

Coleman

Adding different Korean banchans really made this special. Bean sprouts, spinach, and cucumber kimchi are my favorite additions. Adds more flavor depth and a bit of spiciness depending on how you make the banchan. This is one of my favorite recipes NYT has made. It’s a great base to build a fantastical bowl of food. Adjust all seasonings to taste and marinate the tomatoes in the broth (minus water) for at least 1 hour for more depth.

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