Cold Udon with Grapefruit Ponzu
A refreshing Asian noodle dish featuring chewy udon in a citrusy ponzu sauce made with grapefruit and lemon, topped with charred tomatoes, crisp cucumbers, and garnished with cilantro, nori, and sesame seeds.
Ingredients
- •1 whole grapefruit
- •1 whole lemon
- •1 whole red chile
- •1 piece ginger
- •⅓ cup unseasoned rice vinegar
- •3 Tbsp soy sauce
- •1 tsp sugar
- •2 pints cherry tomatoes
- •1 clove garlic
- •1 Tbsp extra-virgin olive oil
- •1 pinch kosher salt
- •18 oz frozen udon noodles
- •2 medium Persian cucumbers
- •1 bunch cilantro sprigs
- •2 sheets nori
- •2 Tbsp toasted sesame seeds
Cooking Instructions
- 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 1/2 cup juice). Mix in chile, ginger, vinegar, soy sauce, and sugar. Cover ponzu and chill.
10 min
- 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.
12 min
- 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.
15 min