Inspired by @cabagges.world, these cold tomato somen noodles are reimagined with a Moroccan twist, blending two cultures for a quick and easy summer lunch. It's like these noodles found their way into the hot summer sun in Marrakech!
1. Using a grater, grate the tomatoes into a bowl. Discard of any tomato skin left. Stir in the harissa, evoo, lemon zest/juice, sugar and a pinch of salt until combined. Taste and adjust the seasoning if needed, then set aside.
2. Fill a bowl with ice and cold water. Set aside while you cook your somen or soba noodles per the packaged instructions. Drain the noodles and transfer immediately to the ice cold water. Let sit.
3. Soft boil your eggs. Cut your mint and parsley.
4. To a low bowl, add 1/3 cup of the tomato mixture to the bowl. Drain the noodles and transfer 1/3 of them in the tomato sauce. Add crushed ice on top. Garnish with the soft boiled egg, chopped mint/parsley, and garnish with extra egyptian dukkah
