Feeling the summer heat? We hear you. When it’s this hot, all you want to do is lounge and avoid turning on the stove. But we still need to eat, right? That’s where refreshing cold noodles come in—light, flavorful, and just the thing to help you beat the heat and revive your appetite.

 

From indulgent bowls packed with seasonal ingredients to simple everyday dishes, we’ve rounded up a variety of recipes to keep things cool and delicious. In the first part of our summer’s best cold noodle recipes feature, we will be introducing two cold noodle dishes that are easy to make with pantry staples. Light, comforting, and easy to enjoy day after day–perfect hot-weather meals. Enjoy it with the refreshing aroma of ginger and shiso leaves. While the recipes below use specific types of noodles, feel free to substitute your favorite to explore different textures.

 

---

The Basics of Cooking Cold Noodles

 

No fancy techniques required – just two essentials: lots of hot water and lots of ice water. We’re using thin, straight Chinese-style noodles for this guide, but feel free to use your favorite type of noodles. 

 

 

First, bring a lot of water to a boil. Add the noodles and gently loosen them with chopsticks. Once the noodles are spread out, let them cook undisturbed. In the meantime, prepare a large bowl of ice water.

 

 

When the noodles are done (check the noodle package for the cooking time as it varies by type), drain them in a colander and immediately plunge them into the ice water. Gently rub the noodles with your hands to remove access starch, then drain thoroughly.

 

 

---

Japanese Wheat Noodles with Tuna Sesame Sauce

 

 

The tuna “tare” (sauce), rich with sesame flavor, is something you’ll find yourself coming back to again and again.

 

INGREDIENTS

 

Yield: 2 servings

・200 g Japanese wheat noodles (dried)

・Tuna tare

・1 canned tuna in oil 

・15 g white sesame paste 

・100 ml dashi 

・2 tbsp light soy sauce 

・1 tbsp sake 

・2 mini tomatoes

・2 onions (minced) 

・4 shiso leaves 

 

PREPARATIONS

 

1. Make the tuna tare:  In a food processor, blend the canned tuna with the white sesame paste until smooth. Chill the tare until ready to use. 

2. Prepare the toppings: Remove the stems from the tomatoes and cut into six pieces. Soak the minced onions in water to remove the sharpness, then squeeze them tightly in a cloth to remove the excess moisture. Cut the shiso leaves into thin strips. 

3. Cook the noodles: Boil the dried wheat noodles according to the package instructions. Drain and rinse the noodles under cold water, then chill in ice water. Drain the water thoroughly before serving it in a bowl.

4. Assemble: Pour the tuna tare over the top, then garnish with tomatoes, onions, and shiso leaves.

 

---

Chilled Noodles with Deep Fried Summer Vegetables

 

 

Savor the peak of summer produce with this refreshing chilled noodle dish. The vegetables are deep-fried and marinated agedashi-style, making them perfect to prep ahead. You can even enjoy the vegetables as a side dish or a topping for other dishes.

 

INGREDIENTS 

 

Yield: 2 servings

・200 g Inaniwa udon* (see image above for reference)

・1 eggplant 

・50 g lotus root 

・1 Manganji root 

・Hitashi-jiru (Marinade)

・500 ml dashi

・60 ml light soy sauce 

・2 tbsp sake 

・2 tbsp mirin

・Ginger (grated)

・Oil for frying

 

PREPARATIONS

 

1. Make the marinade: In a small pot, combine all the marinade ingredients. Bring to a boil to cook off the alcohol, then remove from heat and let it cool completely. Set aside.

2. Prep the vegetables: Trim the stems off the eggplants, slice in half lengthwise, then chop into bite-sized pieces. Skin and cut the lotus roots into 3mm thick slices. Cut the tops off the Manganji peppers, halve it lengthwise, remove the seeds, and slice the halves into 3 cm pieces. 

3. Fry the vegetables: In a pot, heat oil to 170°C (340°F). Fry the eggplant and lotus root until golden. Drain the excess oil thoroughly, then immediately transfer the hot vegetables into the cooled hitashi-jiru (marinade).Put it in the fridge to chill and absorb flavor. 

4. Cook the noodles: Cook the Inaniwa udon in a pot of boiling water according to the package instructions. Once cooked, quickly transfer the noodles to an ice water bath to chill, then drain thoroughly before serving. 

5. Assemble and serve: Serve the noodles in your favorite bowl, topping it with a generous portion of the marinated vegetables. Drizzle in a few spoonfuls of the marinade over the top, and finish with a generous pinch of freshly grated ginger for a refreshing kick.

 

*Inaniwa udon is perfect for this dish as it absorbs the flavorful marinade and oil from the fried vegetables without becoming soggy.

 

---

 

We hope these two refreshing recipes help you stay cool and inspire your creativity, whether you recreate them as is or add your own unique twist. And if you’re craving more inspiration, stay tuned for Part II of our summer cold noodle series. Here’s a little teaser: fruit makes a surprising and delicious appearance!

 

PC: Yuhei Ohyama