COLD NOODLE RECIPE RECIPES

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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

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

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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