Photo by Chelsie Craig, food styling by Andy Baraghani
Cold noodles tossed in a bright citrus and chile sauce are the ideal canvas for jammy roasted tomatoes in this light summer dish. Keep a package of frozen precooked udon noodles on hand for those nights when you don’t feel like spending more than, say, ten minutes on dinner. These chewy wheat noodles are extra thick with a bouncy, springy quality that dried udon just doesn’t have. All you have to do is reheat them in boiling water before they’re ready to slurp.