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:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- ½cup white sugar
- ¼cup water
- 1tablespoon soy sauce
- 1teaspoon ground ginger
- 1clove garlic, crushed
- ½teaspoon salt
- ½cup rice vinegar
- 8ounces udon noodles, or more to taste
- 2English cucumbers, sliced
- 1large shallot, thinly sliced
- ½red bell pepper, thinly sliced
- ½small Thai chile pepper, minced
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.