Tomato Cold Noodle

Aroma of sesame oil is appetizing! Perfect dish for summer! Wanted to recreate my favorite restaurant Din Tai Fung Japan's summer limited menu. You can adjust the amount of toppings to taste. The leftovers mixture would be a tasty marinade salad too!

PreTime
50 Minutes
CookTime
50 Minutes
Yield
8 Serving

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on June 27, 2020 08:26

How to Make It

1. Step
(In advance) Mix these soup ingredients in a container. Keep the container in the refrigerator for a few hours.
2. Step
Chop tomato, cucumber, onion and shrimp (wash well and lightly boiled to reduce the fishy smell).
3. Step
Boil the noodles for 60-90 sec. and then drain the water. Soak the noodles in icy water right away to make them firm.
4. Step
Sprinkle the toppings on the noodles. Pour the soup over the noodles.

Ingredients

  • Soup
  • 100 ml (3.38 fl oz) Vinegar
  • 80 ml (2.70 fl oz) Soy sauce
  • 50 ml (1.69 fl oz) Tomato juice *unsalted
  • 3 tbsp Agabe syrup
  • 1.5 tsp Sesame oil
  • Ingredients
  • 200 g (7.05 oz) Tomato
  • 2 Cucumbers
  • 1/2 Onion
  • 200 g (7.05 oz) Shrimp
  • 4 portions Raw noodles *thin type
  • to taste Roasted sesame seeds

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