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Cold Soy Marinated Tomato Noodles
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Cold Soy-Marinated Tomato Noodles

These Cold Soy-Marinated Tomato Noodles are the perfect quick and easy meal for summer. Cherry tomatoes are roasted until they're bursting, then while they're still warm, go straight into a marinade of soy sauce, rice vinegar, sesame oil and scallions and ginger to make a tangy, slightly sweet sauce. Tossed with your favorite type of noodle and served with lots of chili crisp.
Prep Time5 minutes
Cook Time25 minutes
Course: Dinner, Pasta
Keyword: cold noodle recipe, cold noodles, tomato noodles
Servings: 4 servings
Calories: 296kcal

Ingredients

  • 2 pints cherry tomatoes large ones halved
  • 2 tsp olive oil
  • 1 bunch scallions chopped
  • 2 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 2 tbsp toasted sesame oil
  • 1 tbsp honey
  • 1 tbsp ginger grated
  • 2 garlic cloves pressed
  • 1-3 tsp chili crisp optional (to taste)
  • 6 ounces dried ramen noodles or rice noodles

Instructions

  • Preheat the oven to 400°F and line a rimmed sheet pan or baking dish with parchment paper. Toss the cherry tomatoes with the olive oil and spread them into a single layer. Roast for 20–25 minutes, until the tomatoes are blistered and starting to release their juices.
  • In a large bowl, whisk together the remaining scallions, rice vinegar, soy sauce, toasted sesame oil, honey, ginger, garlic and 1–2 teaspoons chili crisp, depending on spice preference.
  • As soon as the tomatoes come out of the oven, carefully slide them into the bowl with the dressing, along with all of the juices from the pan. Gently toss to combine. Refrigerate for about 20-30 minutes, or until cooled.
  • While the tomatoes chill, bring a pot of water to a boil. Cook the noodles according to the package directions until just tender.
  • Drain the noodles and rinse thoroughly under cold running water until completely cool. Shake off as much excess water as possible and let them drain for another minute or two.
  • Add the cold noodles to the tomato mixture and toss until everything is evenly coated in the sesame-soy sauce.
  • Divide between bowls and top with the reserved scallions and additional chili crisp, if desired. Serve cold.

Notes

I like to separate the tomato sauce into two separate bowls to chill so it cools faster.

Nutrition

Serving: 1serving (makes 4) | Calories: 296kcal | Carbohydrates: 47g | Protein: 4g | Fat: 10g | Saturated Fat: 1.5g | Sodium: 455mg | Potassium: 450mg | Fiber: 3g | Sugar: 9g