Refreshing, delicious, and easy to prepare, Eric Kim's Cold Noodles with Tomatoes
Prep Time15 minutesmins
Cook Time5 minutesmins
Course: noodles, one bowl meal, pasta, Soup
Cuisine: Asian, Asian-American, Korean
Keyword: cherry tomatoes, Cold noodles, Cold Noodles with Tomatoes, soup
Ingredients
The Star
2pintsripe cherry tomatoeshalved
2teaspoonskosher salt (Diamond Crystal)
The Noods
12 to 14ouncessomyeonsomen, capellini or other thin wheat noodle
Soup and Seasonings
¼cuprice vinegar
2tablespoonssoy sauceKikkoman, Sempio 501 or 701 or LKK Premium Soy
2tablespoonsgranulated sugar
1large garlic clovefinely grated
½teaspoonDijon mustard
½teaspoontoasted sesame oil
2cupscold filtered wateror bottled water of your choice.
1tablespoontoasted sesame seeds
The Garnishes
2radishesthinly sliced, or cucumbers work in a pinch
2scallionsthinly sliced at an angle
2cupscrushed or cubed ice
Omnivore Options
cooked shrimp or shredded chicken
hard boiled eggs, but not too hard-boiled lol
Instructions
In a large bowl, toss together the tomatoes and salt. Let sit until juicy, about 10 minutes.
Bring a large pot of water to a boil. Cook the noodles according to package instructions, drain and rinse under cold water. Set aside. See post for how to cook somen noodles.
Add the vinegar, soy sauce, sugar, garlic, mustard and sesame oil to the tomatoes, and toss with a spoon until well combined. Stir water into the tomatoes and sprinkle the surface of the broth with the sesame seeds, radishes and scallions.
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.