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

Udon noodles with blistered cherry tomatoes and sliced cucumbers in ceramic bowl on marble surface

Photo by Chelsie Craig, Food Styling by Andy Baraghani

Cold noodles tossed in a bright citrus and chile sauce are the ideal canvas for jammy roasted tomatoes in this light summer dish.

Recipe notes

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