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A hot day calls for these refreshing Cold Tomato Noodles, a quick summer lunch that tosses cherry tomatoes, smashed cucumbers, and udon noodles in a 6-ingredient soy and black vinegar dressing. Vegan, Gluten-Free Option.
These Cold Tomato Noodles with Smashed Cucumber are loosely inspired by Japanese somen, a summer refresher that tosses thin noodles in a savory, tangy sauce. Made with cherry tomatoes, Persian cucumbers, udon noodles, and a soy- and black vinegar-based sauce, this version is just as light and fresh but makes for a filling summer meal. Even better, they only take 30 minutes to toss together!
Cold Tomato Noodles with Smashed Cucumber
Ingredients
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 each rice vinegar and balsamic
- 1 tablespoon toasted sesame oil
- 1 teaspoon sugar
For the Noodles:
- 10 ounces cherry tomatoes cut in half
- 3-5 persian cucumbers
- 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 to cook your noodles in.
- Dressing: In the meantime, whisk all of the dressing ingredients together in a large bowl. Set aside to let the vinegar mellow out the garlic and ginger.
- Smash: Use a rolling pin or similar heavy object to smash or “flatten” the cucumbers onto a cutting board, then cut into bite sized pieces. Place these into the bowl with the dressing along with the tomatoes. Mix well, then place in the fridge for at least 10 minutes; the cucumber and tomatoes will release additional water to thin out the dressing.
- Cook the Noodles: According to the package instructions; mine cooked in boiling water for 3 minutes. Drain and rinse well with cold water to bring the noodles to room temperature.
- Combine: Add the noodles to the bowl with the dressing and veggies. Mix well; let sit in the fridge for at least 5 minutes, for the noodles to chill further and absorb some of the dressing.
- Serve: Divide the noodles and veggies between serving bowls, then spoon some of the extra dressing on top. Serve chilled, topped with green onion or chili oil, or as desired. Store any leftovers in an airtight container in the fridge for up to 2 days.
Recipe Notes
- Gluten-Free: replace the udon noodles with rice noodles or gluten-free ramen noodles. These noodles are more lightweight because they are fully dried, so I would use only 4 ounces instead of 7 ounces
- Chinkiang Vinegar: I have only been able to find this Chinese black vinegar at local Asian markets or online – it has a pretty unique flavor that’s malty, tangy, and slightly sweet. Subbing for a 50-50 mix of rice vinegar and balsamic vinegar is good in a pinch though!
