Cold Tomato Noodles with Smashed Cucumber

0 Prep: Bring a small pot of water to a boil to cook your noodles in.
1 Dressing: In the meantime, whisk all of the dressing ingredients together in a large bowl. Set aside to let the vinegar mellow out the garlic and ginger.
2 Smash: Use a rolling pin or similar heavy object to smash or “flatten” the cucumbers onto a cutting board, then cut into bite sized pieces. Place these into the bowl with the dressing along with the tomatoes. Mix well, then place in the fridge for at least 10 minutes; the cucumber and tomatoes will release additional water to thin out the dressing.
3 Cook the Noodles: According to the package instructions; mine cooked in boiling water for 3 minutes. Drain and rinse well with cold water to bring the noodles to room temperature.
4 Combine: Add the noodles to the bowl with the dressing and veggies. Mix well; let sit in the fridge for at least 5 minutes, for the noodles to chill further and absorb some of the dressing.
5 Serve: Divide the noodles and veggies between serving bowls, then spoon some of the extra dressing on top. Serve chilled, topped with green onion or chili oil, or as desired. Store any leftovers in an airtight container in the fridge for up to 2 days.