COLD NOODLE RECIPE RECIPES

Name: Cold Noodles With Tomatoes
Total time: 20 min
Yield: 4 to 6 servings
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

COLD NOODLES WITH TOMATOES RECIPE - NYT COOKING

Cold Noodles With Tomatoes Recipe - NYT Cooking image

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.

Provided by Eric Kim

Total Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 14

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

Steps:

In a large bowl, toss together the tomatoes and salt. Let sit until juicy, about 10 minutes.
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.
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.
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.

COLD PEANUT NOODLES RECIPE - FOOD.COM

Cold Peanut Noodles Recipe - Food.com image

Make and share this Cold Peanut Noodles recipe from Food.com.

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 lb spaghetti, can use linguine
1 cup shredded carrot
1 cup chopped scallion
1/2 cup thinly sliced red bell pepper
1/4 cup chopped cilantro, can use parsley
1/3 cup smooth peanut butter
1/4 cup reduced sodium soy sauce
2 tablespoons rice vinegar
3 tablespoons sesame oil
2 tablespoons brown sugar
1/4 teaspoon black pepper
1/4-1/2 teaspoon ground ginger
1/4-1/2 teaspoon hot sauce, I use red pepper flakes
sesame seeds, for garnish (optional)

Steps:

Bring a large pot of boiling water to a boil. Cook spaghetti noodles according to package directions; drain; rinse in very cold water and drain again.
Place cooled noodles in a large bowl and toss with the carrots, scallions, bell pepper slices and cilantro.
In a small bowl, whisk together the sauce ingredients until smooth.
Drizzle the sauce over noodles mixture; toss to coat well.
Serve room temp or cold.
Garnish with sesame seeds if desired.

Nutrition Facts : Calories 351, FatContent 11.5, SaturatedFatContent 2, CholesterolContent 0, SodiumContent 336.8, CarbohydrateContent 51.8, FiberContent 3.5, SugarContent 7.4, ProteinContent 11

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