Cold Noodles With Tomatoes

Name: Cold Noodles With Tomatoes
Total time: 20 min
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

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Total: 20 minutes

Servings: 5

Author : Eric Kim

radishes tomatoes

Instructions

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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.

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