Chilled Buckwheat Noodles With Hot-Sour Tamarind Broth

2.9 from 42 ratings

One of my favorite things to do on a free afternoon is head to Flushing, Queens, for chilled Korean noodles. But I also love hitting Chinatown for hot and sour soup. So in this recipe I brought the best of both of these Asian worlds together. You get the toothsome tug of the buckwheat noodles combined with the sourness of the tamarind, the sweetness of the pineapple, and the hotness of the gochujang paste. See all soup recipes. Click here to see Fusion Cuisine, Tastefully Prepared.

Servings

servings

Ingredients

1 teaspoon kosher salt, plus more for cooking the noodles
8 ounce buckwheat noodles
1 tablespoon grapeseed oil
1/2 cup tamarind paste
2 cup pineapple juice
1 cup orange juice
1/4 cup lime juice
1/4 cup light soy sauce
3 tablespoon gochujang paste*
3 tablespoon sriracha
3 tablespoon sugar
2 scallions, sliced on a bias

Directions

Bring a large pot of salted water to a boil over high heat. Add the buckwheat noodles and cook until just done — they should still have a bit of a bite to them — about 4 minutes. Drain the noodles in a colander, transfer to a bowl, toss with the oil to prevent sticking, and transfer to the refrigerator until ready to use.
In a large saucepan over medium-high heat, combine the salt, tamarind paste, pineapple juice, orange juice, lime juice, soy sauce, gochujang paste, Sriracha, and sugar. Bring to a boil, stirring to thoroughly combine all of the ingredients, and remove from the heat. Transfer the mixture to a blender and purée until smooth. Refrigerate until chilled, about 30 minutes.
To serve, place the noodles in soup bowls, pour the chilled broth over the top, and garnish with a few slices of scallion.