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Cucumber Udon Noodle Salad

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PREP TIME
20 min
COOKING TIME
15 min
TOTAL TIME
60 min
SERVINGS
4 servings
Dinner
Cucumber Udon Noodle Salad
Ingredients
  • 1/2 cup white sugar
  • 1/4 cup water
  • 1 tablespoon soy sauce
  • 1 teaspoon ground ginger
  • 1 clove garlic, crushed
  • 1/2 teaspoon salt
  • 1/2 cup rice vinegar
  • 8 ounces udon noodles, or more to taste
  • 2 English cucumbers, sliced
  • 1 large shallot, thinly sliced
  • 1/2 red bell pepper, thinly sliced
  • 1/2 small Thai chile pepper, minced
Instructions
1
Combine granulated sugar, water, soy sauce, fresh ginger, garlic cloves, and salt in a small saucepan. Heat over high heat until the mixture reaches boiling point, stirring constantly to ensure sugar and salt are fully incorporated, approximately 5 minutes.
2
Remove the saucepan from the heat source and allow it to cool slightly, around 5 minutes.
3
Stir in rice vinegar to create a dressing.
4
Heat a large quantity of water until it reaches its boiling point.
5
Cook udon noodles in the boiling water, stirring occasionally, until they reach a tender yet still firm texture, approximately 10 to 12 minutes.
6
Drain the noodles using a colander.
7
Rinse the udon noodles with cold water and drain them thoroughly.
8
Transfer the cooked udon noodles to a large serving dish.
9
Add sliced cucumbers, thinly sliced shallot, diced red bell pepper, and sliced Thai chile pepper to the bowl with noodles.
10
Pour the prepared dressing into the bowl; mix everything together until the salad is evenly coated with the dressing.
11
Allow the salad to marinate for at least 20 minutes before serving.