Cold Noodles With Tomatoes

A perfect way to battle the end of season overload of tomatoes. I have made this twice now, used grocery store asian wheat noodles, skipped the ice cubes, cold water rinse was enough to cool noodles, halved the indicated water for a more intense broth. Added julienned cucumbers. Absolutely delicious. Having a hard time keeping myself from eating it every night!

Dear Hive Mind, Do we think we could increase the water by 3/4 cup and chill the broth ahead of time (before adding noodles) instead of adding ice before serving? the prospect of ice shards (and breaking out the blender to crush ice) doesn't appeal to me.

Why filtered water?

I found the broth too mild for me so doubled mustard, soy, garlic etc. after rinsing the noodles, I just spread out the cooked noodles on a sheet tray and put in fridge for 15 minutes. I didn't have radish or scallion so I used finely shredded iceberg lettuce, some pickled onions and finely diced cucumber. I think next time I will crush some of the cherry tomatoes to extract some more flavor and let them sit longer than 10 minutes. I think adding some cooked protein would work. Very adaptable

Delicious! I made this more like a salad - I skipped the water. Also doubled the sesame oil, garlic, and dijon at the recommendation of other reviewers and was glad I did. Also increased the sesame seeds, radishes and scallions. Decreased the vinegar, sugar and salt - less than half of recipe instructions. Finally - I used shirataki noodles as I had them on hand; was a great choice (a rice noodle effect) but I also look forward to using wheat noodles next time as called for.

Just made this and mid meal felt the urgent need to come here and rave about it! Super easy and super quick to make! I used angel hair pasta and only added a smidge more soy sauce and vinegar but it was PERFECT I DIED. This is the dish you will win Timmy C over with Eric!

I'll be skipping the ice anyway because I'll be packing the noodles and broth separately to work and storing them in the fridge for four hours before I mix and eat them.

9/18/21 - portioned for one. 6oz tomatoes, 2 scallions, 2oz radishes, 2.5oz soba, 1/4t salt for the tomatoes. Sauce 4t rice vinegar, 2t soy, 1/8 sugar, 1 smaaaaalllll garlic clove, 1/6t Dijon, 1/6t sesame oil. 1/4c water. Cut toms in serving bowl. Measure water; hold in freezer. Sauce, into toms, toss lightly. Freezer water, mandolin radishes, scallions; freezer. When noodles are cool/cold add to freezer bowl. Really decent. Filling. Protein possible but shrimp, poached chicken only.

This is a nice base for a refreshing, healthy dish. The broth needed help to reach its potential, though. I made the addition of a finely minced chunk of ginger and Serrano pepper along with generous lime zest. Once all ingredients were combined, I poured boiling water over them and let the broth sit and reach room temp before moving it to the fridge. This allowed for just enough cooking to occur for flavors to start to release and meld. The result, as my friends will attest, was terrific.

Loved the idea behind this dish, but wanted to make it better for a cold day. I made the following adjustments: -heated 6 cups water and added 1 tbsp powdered dashi -Added all the other broth ingredients (e.g. soy sauce, vinegar, etc. at 2x ratio) -Added 2 handfuls of baby spinach to the broth For assembly, in each bowl with broth we added: -Cooked soba noodles because we had it. -Added tomatoes -Added extra firm tofu cut into 1/2 inch cubes

somyeon is very readily used in Korea since it is very easy to cook. If you would not mind venturing out, for hot noodle soup, we use Dashi broth (dried anchovy and kelp). You can add fermented kimchi to have a little kick or you can garnish with Julienned zucchini saute with salt.

The tomatoes are amazing in this dish and pair so well with the noodles. My only complaint is that without the tomatoes the broth is not stand alone so you need a tomato in every bite.

Followed the suggestions to double the garlic and Dijon, and am glad I did. I also added about 6 or 7oz of cubed extra firm tofu to give this some protein. It was really great, and I’ll definitely make it again.

This was good, and just as pretty as the picture! I was looking for something different to do with the tomatoes from my garden, and this fit the bill perfectly. What a great hot day dinner this would be when you don't want to heat up the kitchen. I made it faithfully except I omitted the sugar. I used dried soba noodles.

With minor substitutions for the toppings (e.g., cucumber and carrot for radish), made as directed. Trust the process! The broth is the right amount of water, and the ice is key. Don’t worry about shards, they dissipate quickly when they hit the noodles, even rinsed with cold water. Added some pan fried tofu with furikake to boost protein. This gets through a lot of summer staples you might be swimming in. Great recipe!