Cold Asian Tomato Noodles


by: Entertaining is Easy/Lisa Newsome

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!

serves: 6-8

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

1 cucumber

2-3 scallions

additional Hot Chili Orange Oil to taste

Nutrition Facts
Cold Asian Tomato Noodles

Servings Per Recipe: 6

Amount per Serving

Calories: 109

  • 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

how is this calculated?

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1.  Halve or quarter the cherry tomatoes.

2.  In a wok, add the ginger paste, lemongrass paste, garlic paste, oil & cut tomatoes.

3.  Heat the wok to medium-high/high heat. Stir-fry the tomatoes, pastes & oil together until the tomatoes soften (a). Once the tomatoes begin to soften, reduce the heat to low/medium-low, continuing to stir the tomatoes as their juices are released (b). Once the tomatoes are sitting in a pool of fragrant sauce (c), remove from the heat & allow to cool for a few minutes.

4.  Transfer the wok ingredients to a food processor or blender. Process/blend till smooth.

5.  Add the Hot Chili Orange Oil "Goop" & cilantro to the processor/blender (a). Process/blend till smooth (b).

6.  Add the pickled ginger & pickled ginger juice. Process/blend till smooth.

7.  Add kosher salt, a little at a time, to taste. Process/blend as you do not want to add too much salt. If you want a little more heat, add a little more Hot Chili Orange Oil "Goop" careful, as a little "Goop" goes a long way! Once you are happy with the flavor & heat intensity, pour the sauce into a bowl large enough to hold the sauce & pasta.

8.  While you are making the asian tomato sauce, bring a pot of salted water to a boil. Add the pasta & cook till al dente, about 7-9 minutes. Drain the pasta well & add to the asian tomato sauce, tossing well to combine.

9.  Refrigerate the Cold Asian Tomato Noodles several hours to overnight. The flavors will meld, creating really delicious noodles.

10.  About an hour or so before serving, thinly slice the scallions, using both the white & green parts. Using a julienne peeler, create fresh cucumber noodles. Set aside until ready to toss with the Cold Asian Tomato Noodles.

11.  Just before serving, toss the Cold Asian Tomato Noodles with the scallion rings, cucumber noodles & bean sprouts.

12.  Serve the noodles as a first course, dinner or luncheon main course, or with your favorite asian-inspired protein & veggie! Be sure to have extra "Goop" available for your guests who wish to add more heat to their Cold Asian Tomato Noodles!

Cooks' note:
This is a great recipe where "eyeballing" the proportions is perfectly acceptable. The flavor attained should be according to your personal taste preference. As a suggestion, make the recipe one time using my proportions, then vary to make it your own.

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!

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