10 Minute Frozen Tomato Cold Udon
A refreshing cold udon topped with juicy tomatoes and coriander, tossed in a light garlic and balsamic dressing. The freezer trick makes peeling the tomatoes effortless, and the whole dish comes together in under 10 minutes.
Ingredients
- 1 1 pack of udon fresh or frozen
- 2 tomatoes
- 1 tsp garlic, finely choppe
- ½ -1 tbsp soy sauce
- ½ -1 tbsp balsamic vinegar
- ½ lime, juiced a splash
- 1 tbsp extra virgin olive oil
- 1 small handful of coriander, finely chopped
Instructions
- Freeze the tomatoes: The night before, place the whole tomatoes in the freezer.
- Peel and dice: The next day, run the frozen tomatoes under water and peel. The skin comes away easily once frozen. Dice the tomatoes and set aside.
- Make the tomato dressing: In a bowl, combine the diced tomatoes with the garlic, soy sauce, balsamic vinegar, a squeeze of limejuice, and the coriander. Drizzle over the olive oil and toss well. Taste and adjust the seasoning.
- Cook the udon: Cook according to the packet instructions. Udon cooks very quickly. Drain and rinse under cold water or anice bath for a springier, chewier bite.
- Toss and serve: Add the drained udon to the bowl with the tomato dressing and toss until every strand is coated. Serve immediately, with a lime wedge on top if you like.
Notes
Adjust the soy sauce, balsamic and lime to suit your taste.
For a gluten-free version, use gluten-free noodles and gluten-free soy sauce.
