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Thai Cucumber Salad with Udon Noodles Recipe

Recipe by: numnum

"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."

Directions
Ingredients
Nutrition

Directions

Prep20 m
Cook15 m
Ready In1 h

1Combine 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.
2Bring 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.
3Transfer 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.

Footnotes

Cook's Notes:
You can substitute a milder pepper for the Thai chile pepper, omit it, or serve as a garnish for those who prefer the heat.
Use any color of bell pepper you like.

Ingredients