It's Hot

Eat cold noodles

Hiyashi chuka is a Japanese seasonal cold dish found in many ramen shops. Photo courtesy of Shutterstock.

When the temperature rises, appetite often flags as the body craves hydration. Yet feeding ourselves during the hottest months can become a slog of repetition. We tend to fall back on the familiar and the easiest solutions which don’t require turning on the oven or even the stove. Here are a few ideas to sate hunger and thirst while cooling your core.

Why are slurping up cold noodles so satisfying when it’s hot? Somehow carbs in this form feel light yet you get full without feeling weighed down. Here in Southern California there are myriad options for cold noodles from the many Asian cuisines represented here. I present a few for you to refer to when you just don’t want to cook.

Japchae can be found at many Korean BBQ restaurants. The springy noodles are a feature. Photo courtesy of Shutterstock.

Japchae
A classic Korean noodle dish made with springy sweet potato starch noodles (dangmyeon) tossed with a colorful mix of stir-fried vegetables, typically spinach, carrots, onions, and mushroom, and often beef or other proteins. The noodles are seasoned with soy sauce, sesame oil, garlic, and a touch of sugar, giving the dish its signature balance of savory, nutty, and subtly sweet flavors.

Some good versions around town:
BCD Tofu House in Koreatown and Torrance
Surawon in Koreatown
Genwa multiple locations

Hiyashi Chuka
Hiyashi chūka is a refreshing Japanese cold noodle dish, traditionally served in summer. Chilled wheat noodles are topped with neat rows of colorful ingredients such as shredded cucumber, julienned ham, egg crepe, tomato, and sometimes shrimp or crab, then dressed with a light soy-based vinaigrette or a sesame sauce. It’s cool, crisp, and tangy.

Visit:
Burosu Ramen in Studio City
Kouraku in Little Tokyo
Hurry Curry of Tokyo in Santa Monica

Dongchimi Guksu
This might be my favorite when temperatures really soar. A Korean dish of thin wheat noodles served in the icy, lightly tangy broth of dongchimi—a mild water kimchi made with radish. Clean, refreshing, and subtly sour.

My favorite – The Corner Place in Koreatown

Yuchun’s cold noodles, Mul naengmyeon are one of the most popular in LA. Photo courtesy of Yuchun.

Mul Naengmyeon
Mul naengmyeon is another classic Korean cold noodle soup made with long, chewy buckwheat-based noodles served in an icy, clear beef or beef-and-radish broth. The bowl is typically garnished, possibly with sliced Asian pear, cucumber, pickled radish, a hard-boiled egg, and sometimes brisket, with vinegar and spicy mustard added to taste. It's one of Korea's signature summer dishes.

Head to:

Chosun Galbee in Koreatown
Lee Ga in Koreatown
Yuchun in Koreatown

Cold Soba at Otafuku. Photo courtesy of Otafuku.

Cold Soba
Japanese cold soba features chilled buckwheat noodles served with a cool dipping sauce called tsuyu, made from dashi, soy sauce, and mirin. The noodles are typically garnished with shredded nori and eaten by dipping each bite into the sauce, often with scallions and freshly grated wasabi. Light, clean, and refreshing, cold soba is especially popular in summer and highlights the nutty flavor and firm texture of the noodles.

Where to slurp:

Otafuku the OG in Gardena. Call and ask if they’re making the Sudachi, a bowl of cold citrus infused broth with noodles.
Sobar in Culver City
Suehiro Cafe in DTLA