Noodles with Chilled Tomato Broth

Ingredients for Noodles with Chilled Tomato Broth

• 675g very ripe red tomatoes, chopped

• 1 small garlic clove, smashed

• 3 tablespoons unseasoned rice vinegar

• 1 tablespoon sugar

• 1 tablespoon plus 1 teaspoon kosher salt, plus more

• 275g thin noodles (preferably somen)

• 5 large eggs, beaten to blend

• 1/2 tablespoons unsalted butter

• 2 medium Persian cucumbers, halved, thinly sliced on a diagonal

• 3 spring onions, thinly sliced

• 1/2 cup coriander leaves with tender stems

• Hot chilli paste (such as sambal oelek

• for serving)

Blend tomatoes, garlic, vinegar, sugar, 1 tablespoon salt, and 475ml water in a blender on low speed until tomato pieces are no larger than 1/4" (it’s important to blend on low; otherwise, the tomato broth will foam up). Strain through a fine-mesh sieve into a large measuring cup, pressing on solids with a spoon to extract as much liquid as possible (you should have about 950ml broth). Chill until ready to use.

Meanwhile, cook noodles in a large pot of boiling salted water according to package directions. Drain and rinse under cold water. Cover with damp paper towels; set aside.

Season beaten eggs with remaining 1/4 teaspoons salt. Melt butter in a large nonstick skillet over medium heat. Add half of beaten eggs and swirl around skillet to make a thin egg crepe. Cook undisturbed until completely set, about 2 minutes. Slide egg crepe onto a cutting board. Repeat with remaining egg mixture, placing second egg crepe right on top of the first one. When cool enough to handle, tightly roll up eggs. Thinly slice crosswise to create long shreds.

Divide noodles among bowls. Pour tomato broth over, holding back any foam. Arrange shredded eggs, cucumbers, spring onions, and coriander in bowls. Serve with hot chilli paste alongside.

Do Ahead: Tomato broth can be made 2 days ahead. Transfer to an airtight container and chill.

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