Chilled Buckwheat Noodles with Hot-Sour Tamarind Broth
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.
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*Note: Gochujang is a Korean fermented chile paste, traditionally aged in clay pots. It's used as a condiment in many Korean dishes, and is available at Asian markets.
- 1 Teaspoon kosher salt, plus more for cooking the noodles
- 8 Ounces buckwheat noodles
- 1 Tablespoon grapeseed oil
- 1/2 Cup tamarind paste
- 2 Cups pineapple juice
- 1 Cup orange juice
- 1/4 Cup lime juice
- 1/4 Cup light soy sauce
- 3 Tablespoons gochujang paste*
- 3 Tablespoons Sriracha
- 3 Tablespoons sugar
- 2 scallions, sliced on a bias
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.