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A refreshing Thai cucumber salad paired with delicious 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

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

Directions

  • 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.

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