Cold Noodles With Tomatoes
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.
- Serves: 4 persons
- 2pints ripe cherry tomatoes, halved
- 2teaspoons kosher salt (Diamond Crystal)
- 12to 14 ounces 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
Step 1In a large bowl, toss together the tomatoes and salt. Let sit until juicy, about 10 minutes.
Step 2Meanwhile, 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 3Add 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 4Right 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.