Cold Noodles with Thai pickles and Tofu

pickles and noodles

Our local Senoia Farmer's Market had a vendor this year that was practically giving away cucumbers. I got a whole giant box for $20. I needed to figure out what to do with all of these cukes! I pickled some using my own recipe here. But I wanted to try something different. Since it was the summer, it was the perfect time for a cold noodle dish with tofu. This is really easy to come together and make with pantry staples.

For the Noodles:

  • 1 package (about 12 oz worth) Lotus millet and brown rice ramen (or a rice noodle of your choosing)
  • 2 tablespoons of toasted sesame oil
  • 2 tablespoons low sodium tamari
  • 1 1/2 tablespoons red wine or Chinese black vinegar
  • 2 tablespoons sugar
  • 1-2 tablespoons sriracha or other hot chili oil (to taste)
Mix all of the ingredients  for the noddles together in a large bowl, set aside. 

Cook the noodles according to the package directions. Be careful not to overcook as that will make them fall apart. If anything slightly undercook your noodles and they will continue to cook right after you remove them from the boiling water.

Run the noodles in a strainer under cold water and shake off the excess liquid. Toss the noddles in the sauce in the large bowl; cover and allow to rest in the fridge for a few hours, or even better, overnight.

For the pickles:
  • 1 lbs cucumbers (can be Kirby, or Persian style, but cukes are best)
  • 1 tablespoon kosher salt
  • 4 tablespoons sriracha red Chile garlic paste
  • 1 teaspoon sugar
  • 2 tablespoons sesame oil
  • 2 tablespoons low sodium tamari
Wash and scrub the cucumbers, removing any bad pieces. Do not peel. Cut them into pickle style slices.

Place the cut cucumbers in a colander, and cover with them salt. Move the cucumbers around the colander to make sure that each piece has a coating of some of the salt. Allow the cucumbers to sweat out some of their water in the sink, or on a plate. If you can, put a weight on top of the cucumbers with something to apply some pressure. Let the cucumbers rest for at least 30 minutes. 

Meanwhile combine the rest of the ingredients in a medium to large bowl (I use a glass bowl that has a top so I can easily place the whole thing in the fridge). 

Rinse the cucumbers off, and add them to your bowl with the sauce. Mix them well; and then cover and place in the fridge for around 30 minutes.

While the pickles and noodles are chilling in the fridge, drain and press your extra firm tofu. Slice the tofu anyway you like, I usually do rectangles or triangles.

Plate the dish with the noodles on the bottom, pickles and tofu on the side. Pour some of the pickling liquid over the tofu and garnish with sesame seeds if you'd like.