Cold Noods with Grated Tomato Sauce and Chili Oil

SERVES: 4

The glory of this no cook, super simps, grated tomato sauce is the tomatoes themselves, so be sure to get nice plump, deeply hued ones, and let them ripen until they give a little when pressed lightly with your fingers. Anything less than a ripe tomato will yield a less than flavorful sauce.

Active Time: 30 Mins

Total Time: 30 mins

113024049

Produce

  • 1 ¾ pounds ripe juicy tomatoes (preferably heirloom)
  • 2 garlic cloves
  • ½ cup freshly squeezed lemon juice (2-3 lemons)
  • 2 large basil sprigs, plus more leaves for garnish
  • 4 scallions

Pantry

  • 2 tablespoons low sodium soy sauce
  • 3 tablespoons olive oil
  • 20 ounces fresh ramen noodles or fresh pasta
  • Kosher salt
  • Chili oil, for serving
  • Toasted sesame seeds, for serving

Dairy

  • 4 eggs

1. Bring a large pot of water to a boil:

  • Gently lower 4 eggs into the boiling water.
  • Set a timer for 6 minutes.
  • While the eggs boil, prepare an ice bath.
  • Using a slotted spoon, transfer the eggs to the ice bath to chill once they’re done cooking--don’t discard the boiling water. We will use that same water to cook the noodles.

2. Make the sauce:

  • While the eggs cook, Set a boxer grater over a large bowl. Grate 1¾ pounds large very ripe tomatoes (be careful they may squirt!) on the large holes of the box grater, skins and all, until all that’s left is the skins and eye of the tomato, and all the flesh has been grated.
  • Finely grate 2 garlic cloves into the tomato pulp.
  • Whisk in ½ cup freshly squeezed lemon juice, 2 tablespoons low sodium soy sauce, and 3 tablespoons olive oil.
  • Season with salt to taste--it should be very flavorful, keep adding until you get there.
  • Firmly whack 2 large sprigs of basil on the countertop to bruise them, and then add them to the tomato sauce, burying them in it, to allow them to perfume the sauce.
  • Keep the sauce chilled until ready to serve.

3. Cook the noodles:

  • Add a big handful of salt to the pot of boiling water.
  • Cook 20 ounces fresh ramen noodles (or pasta) in the reserved boiling water, according to package directions.
  • Drain the noodles through a colander and rinse under cold water until chilled.
  • Add them to the bowl of sauce along with lots of sesame seeds and toss well to coat.
  • Noodles can be chilled at this point up to 8 hours in advance.

4. Serve:

  • Thinly slice 4 scallions on the bias, discarding the hairy ends.
  • Divide the chilled tomato sauce and noodles among 4 serving bowls, discarding the whacked basil.
  • Drizzle each bowl with chili oil, and top with the sliced scallions, more basil, and generous sprinkling of toasted sesame seeds.
  • Cut the eggs in half and divide among the bowls.
  • Season the egg yolks with salt.

Filed Under: