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.

or to save this recipe.
Print Options

Ingredients

Ingredient Substitution Guide

Nutritional analysis per serving (6 servings)

293 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 54 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 11 grams protein; 848 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

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.