Cold Noodles With Tomatoes

Cold Noodles With Tomatoes
By Eric Kim
Updated July 23, 2024

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Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.
Total Time
20 minutes
Rating
4
(2,541)
Notes
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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

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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.