Easy 41 min

Thai Cucumber Salad with Udon Noodles

asian chinese filipino japanese korean mediterranean middle eastern region main side sweet spicy sour savory umami medium fast

Prep

22 min

Cook

19 min

Total

41 min

Ingredients (12)

½ cup white sugar g

¼ cup water g

1 tablespoon soy sauce g

1 teaspoon ground ginger g

1 clove garlic, crushed g

½ teaspoon salt g

½ cup rice vinegar g

8 ounces udon noodles, or more to taste g

2 English cucumbers, sliced g

1 large shallot, thinly sliced g

½ red bell pepper, thinly sliced g

½ small Thai chile pepper, minced g

Nutrition

kcal

fat

carbs

protein

Instructions

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.