There are several cold noodles on the menu at Noodle St. — a mini-chain of restaurants specializing in hand-pulled noodles — and the one to get is tucked under the appetizers section of the menu. The Qinghai clear cold noodles come flavored in a vinegar-spiked chile oil that burns and puckers just right.

Vietnamese bun is always a good call on a hot day, but for those looking to try something else, the banh hoi — woven noodle sheets topped with proteins and served with fish sauce — is just as great.

Leave it to chef Chris Yang to hit it out of the ballpark with a dish as deceptively simple as sesame noodles. The version served at Yang’s Kitchen is made with Semolina organic spaghetti, Persian cucumbers, pickled carrots, crushed peanuts, cilantro, scallion, and a sesame sauce that’s wonderfully balanced and even better with the house-made chile crisp.

Try the jjolmyeon at Myung Dong Kyoja, which features chewy noodles, a slightly sweet gochujang sauce, julienned vegetables, and a hard boiled egg on top.

The Corner Place serves LA’s very best bowl of dongchimi gooksoo — an ice cold noodle soup with a vinegary kimchi-based broth.

Of all the naengmyeon spots in Koreatown, Yu Chun most closely resembles the kind of no-frills shops found in South Korean suburbs. Chewy noodles and a highly drinkable icy broth makes this a favorite among naengmyeon neophytes and homesick Koreans alike.

The signature nikutama bowl at Sawtelle noodle spot Marugame Udon comes with a scant amount sweetened broth, shredded beef, and thick udon noodles. It can be served cold, which makes it a great warmer day dining option, too.

This West LA sushi spot also features some of the best housemade soba noodles in the city. The restaurant touts freshly made buckwheat noodles served cold on a tray or with a variety of toppings, like broiled duck, grated yam, and nameko mushrooms. Yabu also prepares cold udon noodles with similar topping options.

Classic Gardena Korean restaurant Old Time Noodle House features a chin naengmyeon, or cold arrowroot starch noodle soup. The broth won’t be ice cold but rather chilled to refrigerator temp in a tangy, umami-rich broth. The slightly chewy arrowroot starch noodles aren’t as substantial as the more common buckwheat, though equally fun to slurp up on a hot day.

Otafuku crafts two different types of soba noodles: the signature milky-white seiro soba and a darker kikouchi soba made of buckwheat flour. Both are served firm in a variety of cold preparations.

The soba noodles at Ichimi Ann Bamboo Garden are made from scratch and beloved for its pleasingly chewy texture. Nearly every menu item can be ordered cold, including the yuzu oroshi with its citrus broth, grated radish, and fresh shiso.