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A scorching day requires these refreshing Chilly Tomato Noodles, a fast summer time lunch that tosses cherry tomatoes, smashed cucumbers, and udon noodles in a 6-ingredient soy and black vinegar dressing. Vegan, Gluten-Free Choice.
These Chilly Tomato Noodles with Smashed Cucumber are loosely impressed by Japanese somen, a summer time refresher that tosses skinny noodles in a savory, tangy sauce. Made with cherry tomatoes, Persian cucumbers, udon noodles, and a soy- and black vinegar-based sauce, this model is simply as mild and contemporary however makes for a filling summer time meal. Even higher, they solely take half-hour to toss collectively!
For the 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 every rice vinegar and balsamic
- 1 tablespoon toasted sesame oil
- 1 teaspoon sugar
For the Noodles:
- 10 ounces cherry tomatoes minimize in half
- 3-5 persian cucumbers
- 7 ounces shelf-stable udon noodles
- Sliced inexperienced onion for garnish (optionally available)
- Chili oil for garnish (optionally available)
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Prep: Convey a small pot of water to a boil to cook dinner your noodles in.
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Dressing: Within the meantime, whisk all the dressing components collectively in a big bowl. Put aside to let the vinegar mellow out the garlic and ginger.
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Smash: Use a rolling pin or related heavy object to smash or “flatten” the cucumbers onto a chopping board, then minimize into chew sized items. Place these into the bowl with the dressing together with the tomatoes. Combine properly, then place within the fridge for a minimum of 10 minutes; the cucumber and tomatoes will launch extra water to skinny out the dressing.
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Cook dinner the Noodles: In keeping with the bundle directions; mine cooked in boiling water for 3 minutes. Drain and rinse properly with chilly water to deliver the noodles to room temperature.
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Mix: Add the noodles to the bowl with the dressing and veggies. Combine properly; let sit within the fridge for a minimum of 5 minutes, for the noodles to relax additional and soak up among the dressing.
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Serve: Divide the noodles and veggies between serving bowls, then spoon among the additional dressing on high. Serve chilled, topped with inexperienced onion or chili oil, or as desired. Retailer any leftovers in an hermetic container within the fridge for as much as 2 days.
- Gluten-Free: change the udon noodles with rice noodles or gluten-free ramen noodles. These noodles are extra light-weight as a result of they’re totally dried, so I’d use solely 4 ounces as a substitute of seven ounces
- Chinkiang Vinegar: I’ve solely been capable of finding this Chinese language black vinegar at native Asian markets or on-line – it has a fairly distinctive taste that’s malty, tangy, and barely candy. Subbing for a 50-50 mixture of rice vinegar and balsamic vinegar is nice in a pinch although!
