Cold Udon with Grapefruit Ponzu

Name: Cold Udon with Grapefruit Ponzu
Yield: 4 servings
Ingredients: 1 1 grapefruit, halved; 1 1 lemon, halved; 1 1 red chile (such as Fresno), seeds removed, finely chopped; 1 1 (2") piece ginger, peeled, finely grated; 1 1/3 cup unseasoned rice vinegar; 1 3 Tbsp. soy sauce; 1 1 tsp. sugar; 1 2 pints cherry tomatoes; 1 1 garlic clove, finely grated; 1 1 Tbsp. extra-virgin olive oil; 1 A pinch of kosher salt; 1 18 oz. frozen udon noodles; 1 2 medium Persian cucumbers, peeled, very thinly sliced on a diagonal; 1 Cilantro sprigs; 1 crumbled nori; 1 and toasted sesame seeds (for serving)

From the kitchen of Carly

Chewy udon meets bright grapefruit ponzu in this summer bowl. Charred tomatoes add sweet, smoky depth while fresh ginger and chile keep things snappy. Cold noodles coated in citrus dressing make this the kind of dish you crave when it's hot out.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 grapefruit, halved
11 lemon, halved
11 red chile (such as Fresno), seeds removed, finely chopped
11 (2") piece ginger, peeled, finely grated
11/3 cup unseasoned rice vinegar
13 Tbsp. soy sauce
11 tsp. sugar
12 pints cherry tomatoes
11 garlic clove, finely grated
11 Tbsp. extra-virgin olive oil
1A pinch of kosher salt
118 oz. frozen udon noodles
12 medium Persian cucumbers, peeled, very thinly sliced on a diagonal
1Cilantro sprigs
1crumbled nori
1and toasted sesame seeds (for serving)

Instructions

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.
Toss tomatoes, garlic, oil, and salt on a rimmed baking sheet. Broil until tomatoes are soft and lightly charred, 10, 12 minutes. Let cool.
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.