Thai Cucumber Salad with Udon Noodles

Sweet with a touch of heat and very light. With minimum cooking, this is perfect for a summer night. Garnish with cilantro, sesame seeds, and lime wedges, if desired.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 296 Calories

Ingredients

• ½ cup white sugar
• ½ teaspoon salt
• ¼ cup water
• 1 teaspoon ground ginger
• 1 tablespoon soy sauce
• 1 clove garlic, crushed
• ½ cup rice vinegar
• ½ red bell pepper, thinly sliced
• 1 large shallot, thinly sliced
• ½ small Thai chile pepper, minced
• 8 ounces udon noodles, or more to taste
• 2 English cucumbers, sliced

Recipe Instructions

Step 1

Combine sugar, water, soy sauce, ginger, garlic, and salt in a small saucepan. Bring to a boil, stirring until sugar and salt are dissolved, about 5 minutes. Remove from heat and cool slightly, about 5 minutes. Stir in rice vinegar to make dressing.

Step 2

Bring a large pot of water to a boil. Cook udon noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain. Rinse with cold water and drain.

Step 3

Transfer udon to a large bowl. Add cucumbers, shallot, red bell pepper, and Thai chile pepper. Pour dressing into the bowl; toss until salad is evenly coated. Let stand to marinate, at least 20 minutes, before serving.