Description
A refreshing and quick Cold Tomato Noodles dish featuring smashed Persian cucumbers and cherry tomatoes tossed in a flavorful soy-vinegar-sesame dressing. Perfect for warm days, this simple recipe combines tender udon noodles with a zesty, chilled dressing accented by garlic, ginger, and optional chili oil for a light, satisfying meal.
Ingredients
Dressing
- 1 garlic clove (finely grated or crushed)
- 1/2 inch piece ginger (finely grated)
- 2 tablespoons soy sauce
- 2 tablespoons chinkiang vinegar (or sub 1 tablespoon each rice vinegar and balsamic vinegar)
- 1 tablespoon toasted sesame oil
- 1 teaspoon sugar
Vegetables
- 10 ounces cherry tomatoes (cut in half)
- 3-5 Persian cucumbers
Noodles & Garnishes
- 7 ounces shelf-stable udon noodles
- Sliced green onion (for garnish, optional)
- Chili oil (for garnish, optional)
Instructions
- Prep: Bring a small pot of water to a boil for cooking the noodles.
- Dressing: In a large bowl, whisk together the garlic, ginger, soy sauce, chinkiang vinegar, toasted sesame oil, and sugar. Set aside to let the flavors meld and the vinegar mellow.
- Smash Cucumbers: Use a rolling pin or similar heavy object to gently smash the Persian cucumbers on a cutting board to break their flesh. Then cut into bite-sized pieces and add them to the bowl with the dressing along with the halved cherry tomatoes. Mix well and refrigerate for at least 10 minutes, allowing the vegetables to release water and thin the dressing naturally.
- Cook Noodles: Cook the udon noodles in the boiling water according to package instructions, approximately 3 minutes. Drain and rinse thoroughly with cold water to cool them down to room temperature.
- Combine: Add the cooled noodles to the bowl with the dressing, cucumbers, and tomatoes. Toss to combine evenly. Refrigerate for at least 5 minutes to chill the noodles further and let them absorb the dressing flavors.
- Serve: Divide the chilled noodles and vegetables into serving bowls. Drizzle some of the extra dressing over the top and garnish with sliced green onions and chili oil if desired. Serve cold. Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Notes
- Chinkiang vinegar provides a distinct flavor; if unavailable, use a combination of rice vinegar and balsamic vinegar as a substitute.
- The smashing technique helps the cucumbers absorb the dressing better and releases their juices, enhancing the flavor and texture.
- Use cold water to rinse noodles after boiling to stop the cooking process and prevent them from sticking together.
- This dish is best eaten chilled but can be left at room temperature for a short period if needed.
- Adjust chili oil quantity or omit it entirely to control spiciness.
- Leftovers keep well refrigerated for up to 2 days but are best consumed fresh.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Category: Cold Noodle Salad
- Method: No-Cook
- Cuisine: Asian Fusion
