Cold Asian Tomato Noodles
This recipe is an adaptation of Cold Tomato Noodles from the China Moon Cookbook by Barbara Tropp. Cold Asian Tomato Noodles are best when tomatoes are in season, and I love serving this dish throughout late summer & in autumn, when tomatoes are still delicious at the farmers market. I prefer using cherry tomatoes, but plum tomatoes work just as well.
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
1 1/2 pounds large heirloom cherry tomatoes
2 tablespoons Gourmet Garden™ Ginger Paste
1 tablespoon Gourmet Garden™ Lemongrass Paste
1 tablespoon Gourmet Garden™ Garlic Paste
1 tablespoon Hot Chili Orange Oil
1 tablespoon Hot Chili Orange Oil "Goop"
bunch ¼-½ cilantro, stems removed
4-6 slices pickled ginger
1 tablespoon pickled ginger liquid
kosher salt to taste
1 box Barilla Plus® Angel hair or Thin Spaghetti
1/2 pound bean sprouts
additional Hot Chili Orange Oil to taste
Servings Per Recipe: 6
Amount per Serving
- Total Fat: 0.8 g
- Saturated Fat: 0.1 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 57.7 mg
- Total Carbs: 23.8 g
- Dietary Fiber: 4.5 g
- Sugars: 6.1 g
- Protein: 4 g
I really like the Swissmar Julienne Peeler, which is available at Williams-Sonoma. This peeler comes in a set of 3 peelers...straight, serrated & julienne...all are useful and is a great price point at $17.95!