Cold Noodles With Tomatoes

Cold Noodles With Tomatoes – Vegan

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.

Preparation Cold Noodles With Tomatoes

  • 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.

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

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