From https://cooking.nytimes.com/recipes/1022543-cold-noodles-with-tomatoes

• 2 pints ripe cherry tomatoes, halved
• 2 teaspoons kosher salt (Diamond Crystal)
• 12 to 14 ounces somyeon, somen, capellini or other thin wheat noodle
• ¼ cup rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons granulated sugar
• 1 large garlic clove, finely grated
• ½ teaspoon Dijon mustard
• ½ teaspoon toasted sesame oil
• 2 cups cold filtered water
• 1 tablespoon toasted sesame seeds
• 2 radishes, thinly sliced
• 2 scallions, thinly sliced at an angle
• 2 cups crushed or cubed ice

Step 1

In a large bowl, toss together the tomatoes and salt. Let sit until juicy, about 10 minutes.

Step 2

Meanwhile, bring a large pot of water to a boil. Cook the noodles according to package instructions, drain and rinse under cold water. Set aside.

Step 3

Add the vinegar, soy sauce, sugar, garlic, mustard and sesame oil to the tomatoes, and toss with a spoon until well combined. Stir the filtered water into the tomatoes and sprinkle the surface of the broth with the sesame seeds, radishes and scallions.

Step 4

Right before serving, add the ice to the broth. Divide the noodles among bowls, and ladle in the broth and any unmelted ice, making sure each serving gets a nice sprinkling of tomatoes, radishes, scallions and sesame seeds.