Yum! My favorite! In the past week, I winged a sauce for cold squiggly noodles with sesame paste, sweet soy, and sambal. And over the weekend, it was cold rice vermicelli with pork, assorted veg and herbs, and sauce with nuoc cham. I really enjoy cold noodles in the warmer weather. I had done pad thai the week before that, which was ok. But my tamarind concentrate was old and had to some extent crystallized so there were these odd grainy bits all throughout the dish. I guess I shouldn’t have frugally scraped the sides of the jar.
I’m low-key obsessed with Japanese cold soba noodles with dipping sauce, but have never made them.
In a similar vein: last summer, the NYT published a cold noodle-with-cherry-tomato dish that reaaaaaallllly helped me work through my monthslong cherry tomato harvest. Looking forward to making that again.
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We didn’t make these, but I wanted to share a couple bowls of ramen BF and I had from Tajima in San Diego. We were in town for Comic-Con and BF had found Tajima with coworkers back in February during a business trip. He said the minute he tried the ramen, he knew he had to bring me when we came back. He wasn’t wrong. The noodles are thin, but remained nicely springy in the broth. The broths were very flavorful. I was very impressed, also, with the marinated bamboo shoot that was included in my bowl, as well. I got the creamy chicken ramen; he got the carnitas ramen.
I am hoping to make a homemade noodle soup dish to contribute to this thread in the very near future!
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Both bowls look delectable!!
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Last night I made Cold Noodle Salad with spicy Peanut Sauce from the NYT. Soba noodles, raw zucchini, radishes and green peppers all matchsticked, Sauce of peanut butter, soy, sesame oil, lime juice and chili oil. They include honey which I omitted, but otherwise followed the recipe. Garnished with cilantro, green onions, peanuts and served with lime wedges. Definitely needed the lime at service. I’m anxious to try this after it sat for a day. It seemed to be missing something but I’m not sure what!
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Garlic? Green onions? Sautéed shallots?
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VIET GARLIC BUTTER UMAMI NOODLES
Or some such combination of words 
I’ve had these on autoplay since I first made them using this recipe from Vietnamese Food Any Day (Andrea Nguyen), though there are many variations.
I usually mix in some long-sliced onions, mixed mushrooms, occasionally cabbage, spinach if it’s around, and, of late a bit of carrot for sweetness and texture.
They are great on their own, but also fabulous with any Asian-leaning protein (tonight: with gochujang calamari).
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Earlier versions:
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Making a note of possibly my favorite Asian noodles, ho fun – which I adore as both Beef Chow Fun and Pad See Ew.
No access to the fresh noodles at the moment (and no inclination to make them from scratch, though I have before), so I’ll just crave them for a while longer.
Past attempt at Pad See Ew:
And Beef Chow Fun:
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I don’t blanch; I microwave 5 seconds, pull apart, repeat if necessary.
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I often make some variation of these—so delicious. One question, though…did you intentionally break up the noodles or did they fall apart during cooking (and maybe that’s what is readily available in India)? I ask because I bought what I thought were fancy, bronze-die cut spaghetti for a clams and linguine-style dish on a recent trip to Vancouver Island. They annoyingly fell apart, resembling the noodles in your photo; it was difficult to eat the short pieces that got trapped in the clam shells. I saw a Canadian product and went with that, bypassing plain ‘ol Barilla. I could swear the same thing has happened to me in Iceland.
Good eye. I cut them with shears before serving because it’s easier and faster for my mom to eat at the moment while she’s bedridden.
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Fish sauce?
I’m not @Bigley9 but I have a couple of dishes that call for peanut sauce and the ingredients are almost word for word as described above - peanut butter, soy sauce, fish sauce, and sesame sauce. I also add garlic and ginger. My recipes don’t call for lime but I’ll bet it tastes good with a little lime juice added. And chilli oil drizzled on top because I’m addicted to it 
The fish saucce adds just the right amount of umami to the dish.
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When I was looking at a zillion recipes to make my ultimate Beef Chow Fun, I came across this method; I think it’s ideal. I was always afraid of the fun noodle part and that ended up being easy.
I used skirt steak from WF, much better quality than most Chinese restaurants.
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Looks great! What method did you use?
Oddly, the recipe did not call for fish sauce, and perhaps that is what it is missing
There were green onions as garnish. Perhaps garlic
