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Thai Cucumber Salad with 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."
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1 h servings 296 cals
Original recipe yields 4 servings

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  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.


  • 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

Per Serving: 296 calories; 1 g fat; 66.6 g carbohydrates; 5.7 g protein; 0 mg cholesterol; 858 mg sodium. Full nutrition

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Read all reviews 2
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4.15.16 I had no udon noodles, so I used Barilla® Thick Spaghetti. The dressing was just a little sweet for us (personal taste preference), and I did add a little bit of sesame oil to the dre...

We loved the combination of ingredients in this recipe and it is great for school lunches but unfortunately the dressing is too thin. Any suggestions for how to thicken?