Makes 2 Large Noodle Bowls (or 4 Small Bowls)

Ingredients

• 1 ripe peach

• 1 large tomato

• 1 cup cherry or grape tomatoes

• Salt

• 6oz (20g) somen noodles, or thin wheat noodle

• 4 radishes, thinly sliced

• 2 persian cucumbers, peeled into long, thin sheets

• Handful of chopped herbs: scallions, cilantro, parsley, etc.

• Chili crisp, for topping
  

For the broth: 

• 3 tablespoons fresh grated ginger

• 2 garlic cloves, grated

• ¼ cup rice wine vinegar

• 1 lime, squeezed

• ¼ cup soy sauce

• 1.5 tbsp maple syrup 

• 2 tsp fish sauce

• 1 tsp toasted sesame oil

• Finely diced fresno or jalapeno pepper (taste and add however much you desire)

• 1 cup cold water

• 1 cup ice

Make it!

1. Slice peaches and tomatoes into wedges and place into a large bowl. Sprinkle with two large pinches of salt and carefully mix with your hands. Set aside to expel the water (save this!!). 

2. Cook noodles according to the package (typically only 3 min for somen) and immediately rinse with cold water. Set in the fridge. 

3. Make your broth! Add grated ginger, garlic, rice wine vinegar, lime juice, soy sauce, maple syrup, fish sauce and toasted sesame oil into a bowl and whisk. This mixture will be strong because we are going to dilute it later. Taste and adjust for salt/sweet/sour, it’s whatever YOU like! Add in the diced hot pepper and whisk again. Pour into the peach and tomato mixture.

4. Assemble! Right before serving, add the cold water and ice to the peach and tomato mixture. Stir. In a shallow bowl, place your noodles in the center, shaping them in a circular motion. Ladle the peach and tomato and broth over the noodles, along with ice cubes. Sprinkle on the radishes and arrange the cucumbers in the center. Top with your favorite chili crisp and lots of herbs. Enjoy!!