I have to admit, this is one of my favourite dishes in summer. It is so flavourful, light and satisfying. I have adapted it slightly but Eric Kim nails the flavours.
Adapted from Eric Kim’s Cold Noodles With Tomatoes, the original can be found in NYT Cooking. Cold Noodles with Tomatoes. It does require a subscription to NYT Cooking to see the entire recipe.
Cold Noodles With Tomatoes
Ingredients
950 grams ripe, organic cherry tomatoes, chopped
1 tsp Himalayan pink salt
1/4 cup fresh lime juice
2 tbs No soy sauce (see post dated 20 January 2026) (or Redboat/Son fish sauce)
2 tbs raw honey
2-4 cloves garlic, pounded
1-3 red chillies, stem trimmed and pounded (optional)
1 tsp ginger, peeled and pounded
1 tsp homemade mustard
1 tsp toasted sesame oil
2-2 1/2 cups homemade vegetable soup stock (no salt or fats added) or filtered water
70-90 grams organic sweet potato noodles
1 tsp toasted or activated sesame seeds or homemade gomasio
1-2 red radishes, washed, trimmed and julienned
1 scallion, thinly sliced, per bowl (or dried organic onions)
Method
Wash, chop and put the tomatoes in a medium-sized bowl with salt. Mix together and let it sit.
Bring a pot of filtered water to a boil and cook the sweet potato noodles according to package instructions.
Juice a lime. Peel and slice the garlic and ginger. Trim the chilli and slice. Pound the chillies, garlic and ginger in a small mort and pestle until you have a paste. Add the paste, lime juice, honey, No soy sauce, mustard, toasted sesame seed oil and soup stock to the tomatoes. Taste and adjust flavours if necessary. Place in the refrigerator to cool.
Drain and rinse the noodles under cold water. Add the noodles to serving bowl(s). Finely chop the scallion.
When you are ready to eat, take the soup broth out of the refrigerator and ladle over the noodles. Top with julienne radishes, scallions and the sesame seeds.
Most days I enjoy my noodles at room temperature or just slightly cooler. However, if it is very hot and you want your soup cold, place the bowls of noodles with the tomato broth ladled over in the refrigerator to cool for up to one half hour. The noodles with absorb the flavour of the broth and the dish will be cold and refreshing.
This soup almost rivals diving into the cool, refreshing ocean! I LOVE it!!!