Cold Noodles With Tomatoes

Name: Cold Noodles With Tomatoes
Total time: 20 min
Yield: 4 to 6 servings
Ingredients: 2 pints ripe cherry tomatoes, halved; 2 teaspoons kosher salt (Diamond Crystal); 12 to 14 ounces somyeon, somen, capellini or other thin wheat noodle; 1/4 cup rice vinegar; 2 tablespoons soy sauce; 2 tablespoons granulated sugar; 1 large garlic clove, finely grated; 1/2 teaspoon Dijon mustard; 1/2 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

By Eric Kim

Updated July 23, 2024

Cold Noodles With Tomatoes — Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 20 minutes
Rating: 4(2,600)
Comments: Read comments

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

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

Ingredient Substitution Guide

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Preparation

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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.

Ratings

4 out of 5

2,600 user ratings

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Comments

Sarah3 years ago

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!

Lauren3 years ago

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.

LK3 years ago

Why filtered water?

@drakebaer2 weeks ago

Just made this mostly according to recipe, and, Oh My God, does this cry out for ginger! I doubled the mustard and sesame oil, as per comments. Could use lime rind.

Merry2 weeks ago

I see this recipe has been out here for a while, but I just happened to come across the video and YUM!! I will be making it. I was thinking that adding some chilled boiled shrimp would be a nice variation if you had them handy.

MH7 months ago

Agree with other users that this maybe needs a savoury note like dashi, but otherwise incredible and versatile dish for hot Aussie summers.

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