Rating: 3.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

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Recipe Summary

cook:
15 mins
additional:
25 mins
total:
1 hr
prep:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

You can substitute a milder pepper for the Thai chile pepper, omit it, or serve as a garnish for those who prefer the heat.

Use any color of bell pepper you like.

Nutrition Facts

296 calories; protein 5.7g; carbohydrates 66.6g; fat 1g; sodium 858.3mg. Full Nutrition
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