Cold Udon with Grapefruit Ponzu

Last Updated on 2025-10-13 by Team Ideas24

Yield: 4

Cold Udon with Grapefruit Ponzu

Cold Udon with Grapefruit Ponzu

Cold noodles tossed in a bright citrus and chile sauce are the ideal canvas for jammy roasted tomatoes in this light summer dish.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 grapefruit, halved
  • 1 lemon, halved
  • 1 red chile (such as Fresno), seeds removed, finely chopped
  • 1 (2") piece ginger, peeled, finely grated
  • 1/3 cup unseasoned rice vinegar
  • 3 Tbsp. soy sauce
  • 1 tsp. sugar
  • 2 pints cherry tomatoes
  • 1 garlic clove, finely grated
  • 1 Tbsp. extra-virgin olive oil
  • A pinch of kosher salt
  • 18 oz. frozen udon noodles
  • 2  medium Persian cucumbers, peeled, very thinly sliced on a diagonal
  • Cilantro sprigs, crumbled nori, and toasted sesame seeds (for serving)

Instructions

1. Heat broiler. Squeeze grapefruit and lemon halves into a fine-mesh sieve set over a large bowl; discard pulp (you should have a little more than 1/2 cup juice). Mix in chile, ginger, vinegar, soy sauce, and sugar. Cover ponzu and chill.

2. Toss tomatoes, garlic, oil, and salt on a rimmed baking sheet. Broil until tomatoes are soft and lightly charred, 10–12 minutes. Let cool.

3. Cook noodles according to package directions; drain and rinse under cold water to stop the cooking. Transfer noodles to bowl with ponzu and toss to coat. Divide noodles and ponzu among bowls and top with charred tomatoes, cucumbers, cilantro, nori, and sesame seeds.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 597Total Fat 6gCarbohydrates 21gFiber 8gProtein 21g
© Team Ideas24
Category: Easy

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