Thai Cucumber Salad with Udon Noodles
Description
This light and refreshing pasta salad is sweet, tart, and spicy all at once. Garnish with cilantro, sesame seeds, and lime wedges.
Ingredients
•
1/2 cup white sugar
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1/4 cup water
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1 tablespoon soy sauce
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1 teaspoon ground ginger
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1 clove garlic, crushed
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1/2 teaspoon salt
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1/2 cup rice vinegar
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8 ounces udon noodles, or more to taste
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2 English cucumbers, sliced
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1 large shallot, thinly sliced
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1/2 red bell pepper, thinly sliced
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1/2 small Thai chile pepper, minced
Directions
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.
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.
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.