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

prep:
20 mins
cook:
15 mins
additional:
25 mins
total:
1 hr
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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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/15/2016
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 dressing (I would do that again). A garnish of some chopped peanuts would be nice and I'll do that in the future. I thought the amount of cucumbers was disproportionate to the pasta so I stopped at 1 cuke and that was more than enough for us. We love Asian noodle salads this is a good one and I definitely would make again. Nice side dish to Mandarin Orange Chicken. Read More
(1)

Most helpful critical review

Rating: 3 stars
04/02/2016
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? Read More
(1)
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/15/2016
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 dressing (I would do that again). A garnish of some chopped peanuts would be nice and I'll do that in the future. I thought the amount of cucumbers was disproportionate to the pasta so I stopped at 1 cuke and that was more than enough for us. We love Asian noodle salads this is a good one and I definitely would make again. Nice side dish to Mandarin Orange Chicken. Read More
(1)
Rating: 3 stars
04/02/2016
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? Read More
(1)
Rating: 4 stars
05/29/2020
I would make this again. I was wary of the amount of sugar called for but decided to go for it anyway, and the dressing came out fine, not too sweet. I had to use spaghetti noodles because that's what I had in my cabinet, and I also substituted a big squirt of sriracha for the chili pepper; the result was a salad that was hot, but not too hot. Read More
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