Cold noodles tossed in a bright citrus and chile sauce are the ideal canvas for jammy roasted tomatoes in this light summer dish. Keep a package of frozen precooked udon noodles on hand for those nights when you don’t feel like spending more than, say, ten minutes on dinner. These chewy wheat noodles are extra thick with a bouncy, springy quality that dried udon just doesn’t have. All you have to do is reheat them in boiling water before they’re ready to slurp.
Recipe information
Yield
4 servings
Ingredients
1
1
1
1
⅓
3
1
2
1
1
18
2
Preparation
Step 1
Heat broiler. Squeeze grapefruit and lemon halves into a fine-mesh sieve set over a large bowl; discard pulp (you should have a little more than ½ cup juice). Mix in chile, ginger, vinegar, soy sauce, and sugar. Cover ponzu and chill.
Step 2
Toss tomatoes, garlic, oil, and salt on a rimmed baking sheet. Broil until tomatoes are soft and lightly charred, 10–12 minutes. Let cool.
Step 3
Cook noodles according to package directions; drain and rinse under cold water to stop the cooking. Transfer noodles to bowl with ponzu and toss to coat. Divide noodles and ponzu among bowls and top with charred tomatoes, cucumbers, cilantro, nori, and sesame seeds.
Leave a Review
Reviews (4)
Back to TopAmazing!! The ponzu sauce is delicious! Next time I wont put the whole chili it was spicy 🌶
Sara
Dallas
4/27/2021
This was great! I made this recipe because I had a few of the ingredients on hand and wanted to use them up, but, contrary to my expectations, this will be making it into my regular rotation.
Anonymous
California
11/22/2018
Love the grapefruit ponzu! So refreshing. This recipe is crazy quick.
Anonymous
Los Angeles
9/6/2018