Cold Noodles With Tomatoes
Updated July 23, 2024
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pints ripe cherry tomatoes, halved
- 2teaspoons kosher salt (Diamond Crystal)
- 12 to 14ounces somyeon, somen, capellini or other thin wheat noodle
- ¼cup rice vinegar
- 2tablespoons soy sauce
- 2tablespoons granulated sugar
- 1large garlic clove, finely grated
- ½teaspoon Dijon mustard
- ½teaspoon toasted sesame oil
- 2cups cold filtered water
- 1tablespoon toasted sesame seeds
- 2radishes, thinly sliced
- 2scallions, thinly sliced at an angle
- 2cups crushed or cubed ice
Nutritional analysis per serving (6 servings)
293 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 54 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 11 grams protein; 848 milligrams sodium
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
- Step 1
In a large bowl, toss together the tomatoes and salt. Let sit until juicy, about 10 minutes.
- 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.
- 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.
- 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.
Private Notes
Comments
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!
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.
Why filtered water?
This a summer favorite, especially nice on beach picnics, or in our hot A/C-lacking apartment. We use a bit less water, and place the ice individually in the bowls. Also finish it with a hearty spoonful of crispy chili oil (to taste)
I make this when our cherry tomatoes are at their most beautiful. Same as other comments, I decreased the cold water, eliminated the crushed ice, and used hot Japanese mustard. Great way to use cucumbers and daikon radish. A delicious Asian noodle dish for summer.
Disclaimer to start: I promise that I have made this recipe exactly as written, multiple times, and I love it. However, I have also played with multiple variations. My current favorite is to substitute lime juice for the vinegar and sub fish sauce for half of the soy sauce. I leave out the mustard and I add corn fresh off the cob to the vegetables and top with oodles of fresh mint. It’s so good.