Combine pantry staples with the season's freshest veggies.
Like a lot of city dwellers, I've spent the last couple of months going where my feet take me. Recently, my destination has been the local beach, where I'm lucky enough to get a whiff of fresh ocean air followed by socially-distant take out from a restaurant that specializes in Uzbek-Korean cuisine. For two weeks in a row now—as New York City has been in a perpetual state of sweltering—my go-to order has been guksu, a Korean cold noodle soup that's tangy, bright, and packed full of crunchy vegetables.
It's inspired me to explore the wide world of chilled noodles at home, starting with a family favorite: Chinese cold sesame noodles that combine pantry staples like peanut butter, tahini, and soy sauce into a delectable sauce (while the recipe calls for rice sticks, you can easily swap in pasta or any Asian noodle you have on hand).
Japanese soba can also be served cold with a simple dashi dipping sauce or used to bulk up a summer salad of Persian cucumbers, bell peppers, and radishes. This Vietnamese-inspired noodle bowl layers together lemongrass-marinated beef, pickled veggies, fresh herbs, and vermicelli, a rice noodle I always have on hand for quick stir fries and soups.
For gardeners still working through their bumper crop of zucchini, try a zoodle salad with a homemade five spice-imbued dressing. Top it with leftover protein or store-bought rotisserie chicken and you'll have a filling meal for days when it's just too hot to turn on the stove.
Do you have a favorite cold noodle dish? Share how you're keeping cool with us on Instagram at @thespruceeats.
-Patty Lee
Senior Editor, The Spruce Eats
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