How to Make Thai Cucumber Salad with Udon Noodles - A Step-by-Step Guide

Thai cuisine is known for its bold, fresh flavors and vibrant colors, and this Thai Cucumber Salad with Udon Noodles is no exception. This dish is a perfect combination of refreshing cucumber, chewy udon noodles, and a zesty, tangy dressing that will leave your taste buds dancing. Whether you're looking for a light and healthy lunch or a flavorful side dish to accompany your favorite Thai entree, this recipe is sure to please.

The star ingredient of this salad is the cucumber, which p...

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Ingredients

  • ½ cup white sugar
  • ¼ cup water
  • 1 tablespoon soy sauce
  • 1 teaspoon ground ginger
  • 1 clove garlic, crushed
  • ½ teaspoon salt
  • ½ cup rice vinegar
  • 8 ounces udon noodles, or more to taste
  • 2 English cucumbers, sliced
  • 1 large shallot, thinly sliced
  • ½ red bell pepper, thinly sliced
  • ½ small Thai chile pepper, minced

Information

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Additional Time: 25 mins
  • Total Time: 1 hr
  • Servings: 4
  • Yield: 4 servings

  • 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.
  • 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.
  • Nutrition

    296 cal.

    • Total Fat: 1g
    • Saturated Fat: 0g
    • Sodium: 858mg
    • Total Carbohydrate: 67g
    • Dietary Fiber: 1g
    • Total Sugars: 29g
    • Protein: 6g
    • Vitamin C: 33mg
    • Calcium: 42mg
    • Iron: 1mg
    • Potassium: 363mg