Main ingredients 🥩
TomatoesCapellini PastaOnionCucumberMinced GarlicCheongyang Chili PowderTamari Soy SauceChili OilWhite Balsamic VinegarPalm SugarFurikakeSesame Oil
Striker Chef Tomato Noodles
An Italian-style cold noodle dish featuring a refreshing, spicy, and tangy sauce made from blended ripe tomatoes, served with capellini pasta.
🙋 Recommended for
- ⭐ Those looking for a new and refreshing noodle dish to stimulate their appetite during summer.
- ⭐ Those who want to enjoy both sweet and sour flavors with a spicy kick.
Ingredients needed 🛒1 servings
- 2 ripe tomatoes
- 1 serving of capellini pasta
- 1/4 onion
- 1 cucumber
- 1/3 tablespoon minced garlic
- 1.5 tablespoons Cheongyang chili powder
- 2 tablespoons tamari soy sauce
- 1 tablespoon chili oil
- 1 tablespoon white balsamic vinegar
- 1 tablespoon palm sugar
- 5 ice cubes
- A little salt
- A little furikake
- 1 tablespoon sesame oil
Recipe 🍳
- Score the tomatoes with a cross, blanch them in boiling water for about 1 minute, then rinse in cold water and peel.
- Cook the capellini pasta in the tomato blanching water. Once cooked, rinse thoroughly under cold water and drain.
- Slice the onion and cucumber thinly. Set aside the cucumber seeds and vegetable scraps for the sauce.
- In a blender, combine the blanched tomatoes, vegetable scraps, minced garlic, Cheongyang chili powder, soy sauce, chili oil, white balsamic vinegar, palm sugar, and ice cubes. Blend until smooth.
- Mix the blended sauce well, taste, and adjust seasoning with salt to your preference.
- Place the cooked pasta in a bowl, top with sliced cucumber and onion, then pour the chilled tomato sauce generously over it.
- Sprinkle with furikake and drizzle with sesame oil for a nutty finish.
- Blanch tomatoes, peel them, and cook the pasta in the same water. Rinse pasta under cold water.
- Slice onion and cucumber. Blend scraps with tomatoes, seasonings, and ice.
- Top the pasta with vegetables, pour the sauce, and finish with furikake and sesame oil.
Cooking tips 💡
- The finished tomato sauce tastes even better when chilled for a day in the refrigerator, allowing the chili powder to meld and deepen the flavor.
- If you don't prefer the texture of cucumber, you can use washed and julienned aged kimchi or white kimchi as a topping; it pairs very well.
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