These are the noodles you need – The Denver Post

By Genevieve Ko, The New York Times

Friends came by to visit last weekend, and my 3-year-old announced that we had “a fabulous pineapple” for the occasion. I don’t know where she got the phrase “fabulous pineapple,” but it was true: The pineapple, which I bought to garnish piña coladas, was fabulous. There was plenty left over for making dishes like the pineapple-marinated chicken below, an exuberant meal for the summer to come. And if this heat keeps up in New York, Judy Kim’s chile-oil noodles are next in my rotation.

1. Chile-Oil Noodles With Cilantro

Beatriz Da Costa, The New York Times

Chile-oil noodles with cilantro in New York on June 29, 2021. Food Stylist: Frances Boswell.

In this 20-minute recipe, a mixture of savory condiments coats bowlfuls of wide noodles chilled slightly by a quick rinse in cool water. While you cook the udon, take the time to prepare the sauce, abundant with contrasting flavors, and the fresh herbs. The sauce can be made in advance, but make sure it’s at room temperature before tossing it with the noodles and the cilantro at the last minute. Substitutions are welcome: Swap in chile crisp in place of the chile oil with crunchy garlic, or scallions in place of garlic chives. Sichuan chile oil brings a citrusy flavor that is hard to replicate, so don’t skip it. It can vary in spice level: For a milder sauce, use only the liquid oil, or add Sichuan peppercorns from the bottom of the oil for extra tingle. Fried shallots are here for texture, but omit them if you use chile crisp.

By: Judy Kim

Yield: 4 servings

Total time: 20 minutes


  • 14 ounces dried udon noodles
  • 1/4 cup chile oil with crunchy garlic
  • 2 tablespoons pure sesame oil
  • 2 teaspoons Sichuan chile oil, or to taste
  • 2 teaspoons soy sauce
  • 1/2 cup finely sliced garlic chives or scallions, plus more for garnish
  • 2 tablespoons store-bought fried shallots, crumbled by hand (optional)
  • 1/2 cup finely chopped cilantro (see tip), plus a few sprigs for garnish


1. Bring a large pot of water to boil and cook noodles according to package instructions, stirring from time to time to prevent them from sticking. Drain well in a colander, then run noodles under cold water until cooled.

2. Meanwhile, in a large bowl, combine all three oils with the soy sauce and 1/2 cup garlic chives.

3. Toss cooled noodles into the chile oil mixture. Gently fold in the crumbled fried shallots and chopped cilantro. Divide among four bowls, and top with more garlic chives and cilantro sprigs.

Tips: For crisp cilantro, place leaves and stems in an ice water bath until the leaves are firm. Drain and spin in a salad spinner. Store cilantro in the spinner and refrigerate until ready to use.

2. Shrimp and Avocado Salad With Citrus Vinaigrette (Camarones a la Vinagreta)

Versions of seafood “coctel” are found around the Caribbean, usually with ketchup as a base for the sauce. In this recipe adapted from Von Diaz’s “Coconuts and Collards” cookbook, the tomato and onion are part of the salad, and the dressing is based on citrus and olive oil, plus a bit of mustard to make it creamy. It’s a refreshing and satisfying dish for hot weather, perfect with a cold beer at the end of a long summer day. Diced avocado makes the dish more filling, but it is optional.

By: Julia Moskin

Yield: 4 to 6 servings

Total time: 20 minutes, plus chilling


  • Kosher salt and freshly ground black pepper
  • 4 black peppercorns
  • 2 dried bay leaves
  • 1 pound fresh shrimp, peeled and deveined
  • 2 ripe plum tomatoes, diced (or 12 cherry tomatoes, quartered)
  • 2 tablespoons chopped red onion
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime, lemon, grapefruit or any tart citrus juice
  • 1 tablespoon fresh orange juice
  • 2 tablespoons chopped fresh cilantro, culantro (also called recao) or flat-leaf parsley (or a combination)
  • 1 tablespoon chopped fresh oregano or thyme
  • 1/8 teaspoon Dijon mustard
  • 1 ripe avocado
  • Whole lettuce leaves, for serving


1. Cook the shrimp: In a pot, combine 1 quart water with 1 tablespoon salt. Add peppercorns and bay leaves and bring to a boil over high heat.