THAI CUCUMBER SALAD WITH UDON NOODLES

Thai Cucumber Salad with Udon Noodles image

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.

Provided by NumNum

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 1h

Yield 4

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 296.2 calories, Carbohydrate 66.6 g, Fat 1 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 0.1 g, Sodium 858.3 mg, Sugar 28.7 g