Best Noodles With Chilled Tomato Broth Recipes

Cold Noodles With Tomatoes image

Provided by Eric Kim

Time 20m

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.

Noodles with Chilled Tomato Broth image

Provided by Kat Boytsova

Yield 4 servings

Number Of Ingredients 12

1 1/2 lb. very ripe red tomatoes, chopped
1 small garlic clove, smashed
3 Tbsp. unseasoned rice vinegar
1 Tbsp. sugar
1 Tbsp. plus 1 tsp. kosher salt, plus more
10 oz. thin noodles (preferably somen)
5 large eggs, beaten to blend
1/2 Tbsp. unsalted butter
2 medium Persian cucumbers, halved, thinly sliced on a diagonal
3 scallions, thinly sliced
1/2 cup cilantro leaves with tender stems
Hot chili paste (such as sambal oelek; for serving)

Steps:

Blend tomatoes, garlic, vinegar, sugar, 1 Tbsp. salt, and 2 cups water in a blender on low speed until tomato pieces are no larger than 1/4" (it's important to blend on low; otherwise, the tomato broth will foam up). Strain through a fine-mesh sieve into a large measuring cup, pressing on solids with a spoon to extract as much liquid as possible (you should have about 4 cups broth). Chill until ready to use.
Meanwhile, cook noodles in a large pot of boiling salted water according to package directions. Drain and rinse under cold water. Cover with damp paper towels; set aside.
Season beaten eggs with remaining 1/4 tsp. salt. Melt butter in a large nonstick skillet over medium heat. Add half of beaten eggs and swirl around skillet to make a thin egg crepe. Cook undisturbed until completely set, about 2 minutes. Slide egg crepe onto a cutting board. Repeat with remaining egg mixture, placing second egg crepe right on top of the first one. When cool enough to handle, tightly roll up eggs. Thinly slice crosswise to create long shreds.
Divide noodles among bowls. Pour tomato broth over, holding back any foam. Arrange shredded eggs, cucumbers, scallions, and cilantro in bowls. Serve with hot chili paste alongside.
Do Ahead: Tomato broth can be made 2 days ahead. Transfer to an airtight container and chill.