Cold Udon with Grapefruit Ponzu

Ingredients for Cold Udon with Grapefruit Ponzu

• 1 grapefruit, halved

• 1 lemon, halved

• 1 red chilli (such as Fresno), seeds removed, finely chopped

• 1 (2") piece ginger, peeled, finely grated

• 80ml unseasoned rice vinegar

• 3 tablespoons soy sauce

• 1 teaspoon sugar

• 1125ml cherry tomatoes

• 1 garlic clove, finely grated

• 1 tablespoon extra-virgin olive oil

• A pinch of kosher salt

• 500g frozen udon noodles

• 2 medium Persian cucumbers, peeled, very thinly sliced on a diagonal

• Coriander sprigs, crumbled nori, and toasted sesame seeds (for serving)

Heat grill. Squeeze grapefruit and lemon halves into a fine-mesh sieve set over a large bowl; discard pulp (you should have a little more than 120ml juice). Mix in chilli, ginger, vinegar, soy sauce, and sugar. Cover ponzu and chill.

Toss tomatoes, garlic, oil, and salt on a rimmed baking sheet. Grill until tomatoes are soft and lightly charred, 10–12 minutes. Let cool.

Cook noodles according to package directions; drain and rinse under cold water to stop the cooking. Transfer noodles to bowl with ponzu and toss to coat. Divide noodles and ponzu among bowls and top with charred tomatoes, cucumbers, coriander, nori, and sesame seeds.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.