The sun was so hot that it seemed as if the surface temperature of the sun had risen, and even my foodie brain couldn't accept it, and I found myself craving cold noodles.
This season, somen, soba, and udon are all served chilled. Chilled Chinese noodles join the lineup. The smooth Chinese noodles and sweet and sour sauce make this dish a Chinese summer treat, and shop owners have big signs in front of them announcing, "Now serving chilled Chinese noodles."
Now, chilled Chinese noodles were also created in Japan. They are said to have originated as "cool noodles" from China. The fascinating thing about food culture is that when it comes to different countries, it gradually evolves to suit the local tastes.
If cold noodles had been introduced from China to my beloved Kingdom of Thailand, how would they have evolved? I imagine it would have been "Tom Yum Chilled Chinese Noodles." I decided to try making it, so I'd like to share the recipe with you.
Listen to the podcast to find out how
First, julienne the cucumber and cut the coriander into bite-sized pieces. If you want to feel Thai, coriander is essential.
Next, make the sauce. Put the peanuts in a mortar and pestle and crush them. Add the tom yum paste and cold Chinese noodle sauce and mix well.
I think this sauce is the best I've ever made. In fact, it might even be delicious with udon or soba noodles.
Grind the peanuts in a mortar and pestle. If you want to keep the texture, it's fine to grind them roughly. However, the more finely you grind them, the richer the flavor will be, so for this sauce, we recommend grinding them finely. 
Next, add the commercially available "Tom Yum paste" and the sauce that comes with the chilled Chinese noodles. Don't add the sauce all at once, but add it while dissolving the paste.
Boil the shrimp and Chinese noodles and then rinse them in cold water. If you skip this step, the flavor will deteriorate. The key is to mix thoroughly until your hands start to hurt in the ice water, then leave it for a while to cool the noodles all the way through.
Place the noodles in a bowl and pour the sauce over them first, then top with shrimp, cucumber, and coriander, and garnish with lime.
This dish is paired with a lime sour. The subtle sweetness of brown sugar shochu is combined with the refreshing taste of lime, creating a perfect match for the aroma of tom yum. Cold noodles are a great ally for all mankind in the hot summer.
Tom Yum Chilled Chinese Noodles and Lime Sour
Ingredients (for 2 people)
·shrimp …… 10 fish
・Cilantro …… 1 bunch
・Cucumber …… 1/2 bottle
・Chinese noodles …… 2 balls
・Cold Chinese noodles sauce …… 2 bags
・Peanuts …… 2 tablespoons
・Tom Yum paste …… 1 tablespoon
·lime …… 1/4 piece
How to make it
1. Cut the cucumber into thin strips and the cilantro into bite-sized pieces.
② Put the peanuts in a mortar and pestle and crush them, then add the tom yum paste and chilled Chinese noodle sauce and mix well.
3. Boil the shrimp and Chinese noodles, rinse in cold water, drain well, and then arrange on a plate.
4. Pour the sauce over the noodles, top with shrimp, cucumber, and coriander, and garnish with lime.
Lime Sour
Brown sugar shochu, lime, ice, soda
The drink paired with this drink is the brown sugar shochu "Mankoi." This drink is mixed with soda and lime is squeezed on top. When you take a sip, you first get the refreshing scent of lime, followed by the sweetness of the brown sugar shochu that is just as strong. It's a drink that you can gulp down in one go. Alcohol content: 30% Price: 2,790 yen (according to the editorial department) / Yayoi Shochu Brewery
