The Best Recipes for Thai Cucumber Salad with Udon Noodles

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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."

Ingredients :

• 1/2 cup white sugar
• 1/4 cup water
• 1 tablespoon soy sauce
• 1 teaspoon ground ginger
• 1 clove garlic, crushed
• 1/2 teaspoon salt
• 1/2 cup rice vinegar
• 8 ounces udon noodles, or more to taste
• 2 English cucumbers, sliced
• 1 large shallot, thinly sliced
• 1/2 red bell pepper, thinly sliced
• 1/2 small Thai chile pepper, minced

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H

• 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.
• 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.
• 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.

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.

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