A Sense of Doubt blog post #3076 - GOOD FOOD: Cold Noodle with Tomatoes

A Sense of Doubt blog post #3076 - GOOD FOOD: Cold Noodle with Tomatoes

I have been trying to prepare meals more often. I would not say I am always "cooking" as a dish like this requires no "cooking."

I altered the recipe as you can see from comparing my image above to the pro shot from the cooking blog below.

This idea came to me from a food article in The New York Times, but I would have to "upgrade" my subscription to get access to it. I pay enough. Not interested in paying more. So I just searched for "Cold noodles with tomatoes."

BINGO.

I have taken things from the Elizabeth Cooks site before, like how to make hard-boiled eggs, which is not a hard thing, but there were good tips to be found.

My attempt at this was just all right. I didn't have the right noodles.

If I do it again, I want better tomatoes and want to try to do the recipe very faithfully. For instance, I skipped the ice.


http://www.elizabethcooks.com/2022/08/cold-noodles-with-tomatoes/

Cold Noodles with Tomatoes

POSTED ON 15 AUGUST 2022 BY ELIZABETH

It had been a hot week, with all daytime temperatures approaching — or over — 100 degrees. I saw this on the New York Times Cooking website, and we decided to try it. That first time we garnished it with a soft-boiled egg. Wrong. The “broth” was barely there, so this week we made it again, with the revisions shown below. Much better, and perfect for a really hot day. We like the addition of the shrimp, but you could leave them off.

Last note: I usually toast my sesame seeds in a small non-stick skillet, swirling and tossing until they look a slightly darker color. But on our last trip to the Ranch 99 Market near us they had a large container of Toasted Sesame Seeds. We brought it home with us and used it this go-round.

Gather Ingredients:

• 2 pints ripe cherry tomatoes, halved
• 2 teaspoons kosher salt (Diamond Crystal)
• 12 to 14 ounces somyeon, somen, capellini or other thin wheat noodle
• 1/2 cup rice vinegar
• 1/4 cup soy sauce
• 1/4 cup granulated sugar
• 2 large garlic cloves, finely grated
• 1 teaspoon Dijon mustard
• 1 teaspoon toasted sesame oil
• 2 cups cold filtered water
• 1 tablespoon toasted sesame seeds
• 2 to 4 radishes, thinly sliced
• 2 scallions, thinly sliced at an angle
• 2 Persian cucumbers, sliced
• 1/2 cup crushed ice
• 1/2 pound raw shrimp, tails off, deveined, cut in half

Prepare:

1. In a large bowl, toss together the tomatoes and salt. Let sit until juicy, at least 10 minutes.
2. 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.
3. In a small saucepan, poach the shrimp briefly in boiling salted water. Remove promptly and rinse under cold water. Set aside.
4. In small bowl, whisk together vinegar, soy sauce, sugar, garlic, mustard and sesame oil. Add 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.
5. 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.

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- Bloggery committed by chris tower - 2307.21 - 10:10

- Days ago = 2940 days ago

- New note - On 1807.06, I ceased daily transmission of my Hey Mom feature after three years of daily conversations. I plan to continue Hey Mom posts at least twice per week but will continue to post the days since ("Days Ago") count on my blog each day. The blog entry numbering in the title has changed to reflect total Sense of Doubt posts since I began the blog on 0705.04, which include Hey Mom posts, Daily Bowie posts, and Sense of Doubt posts. Hey Mom posts will still be numbered sequentially. New Hey Mom posts will use the same format as all the other Hey Mom posts; all other posts will feature this format seen here.