07/18/2026
Is it soup? Is it salad? Yes and yes. But most importantly it’s a great way to beat the heat. This cold noodle salad starts with a bed of thin wheat noodles (somen), but angel hair can be used if these are hard to find. Next I added a good amount of thinly sliced Napa cabbage to give this dish some crunch. Then I spooned on heaps of sliced and seasoned tomatoes, followed by ladles full of a tomato broth made from their juice. The broth is spiked with soy sauce, rice vinegar, sesame oil, a wee bit of sugar and fresh lime juice. It wakes up all the tastebuds and you’ll want to drink the broth from the bowl when you’re finished. On top, chopped cucumber, minced red onion and diced scallions (I’m really into onions these days). And because I don’t know when to stop I added chopped peanuts and more fresh lime. But the crowning glory is really these grilled shrimp. Charred and smoky from the grill, these Garlapeño infused crustaceans really were the star of the show.
