Thai Cucumber Salad with Udon Noodles

Thai Cucumber Salad with Udon Noodles
  • PREP TIME
    20 mins
  • COOK TIME
    15 mins
  • TOTAL TIME
    1 hrs
  • SERVING
    4 People
  • VIEWS
    9

A symphony of sweet, savory, and subtly spicy flavors converge in this refreshing noodle salad. The crisp cucumber and tender udon noodles are bathed in a vibrant Thai-inspired dressing, making it an ideal light meal or side dish for warm weather.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    67 g
  • Fiber
    1 g
  • Protein
    6 g
  • Saturated Fat
    0 g
  • Sodium
    858 mg
  • Sugar
    29 g
  • Fat
    1 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Prepare the Dressing: In a small saucepan, combine sugar, water, soy sauce, ginger, garlic, and salt. (5 minutes) Bring to a boil over medium heat, stirring constantly until the sugar and salt are completely dissolved. (2 minutes) Remove from heat and allow to cool slightly. (5 minutes) Stir in the rice vinegar. Set aside.

02

Step

Cook the Udon Noodles: Bring a large pot of water to a rolling boil. Add the udon noodles and cook according to package directions, usually 10-12 minutes, or until tender but still firm to the bite. (12 minutes) Drain the noodles in a colander. Rinse thoroughly with cold water to stop the cooking process and remove excess starch. Drain well.

03

Step

Assemble the Salad: In a large bowl, combine the cooked udon noodles, sliced cucumbers, shallot, red bell pepper, and minced Thai chile pepper.

04

Step

Dress and Marinate: Pour the prepared dressing over the salad. Toss gently but thoroughly to ensure all ingredients are evenly coated. Allow the salad to marinate at room temperature for at least 20 minutes to allow the flavors to meld. For a more intense flavor, marinate in the refrigerator for up to 2 hours. (20 minutes)

For a vegetarian option, ensure your soy sauce is vegetarian-friendly.
Adjust the amount of Thai chile pepper to your desired level of spiciness. For a milder flavor, remove the seeds and membranes before mincing.
Garnish with fresh cilantro, toasted sesame seeds, and lime wedges for added flavor and visual appeal. Consider adding shredded carrots for extra crunch and sweetness.
This salad is best served chilled or at room temperature. It can be stored in an airtight container in the refrigerator for up to 2 days.

Gilbert Mayer

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 3.7/ 5 ( 3 Ratings)
Total Reviews: (3)
  • Albert Koch

    I made this for a potluck, and it was a huge hit! Everyone loved the combination of sweet, savory, and spicy. I used dried udon noodles, and they worked perfectly.

  • Litzy Daniel

    I found the dressing a bit too sweet for my taste. Next time, I'll reduce the amount of sugar slightly. Overall, a delicious and easy salad recipe!

  • Chaya Nitzsche

    This recipe is a keeper! The dressing is so flavorful, and the salad is incredibly refreshing. I added some shredded carrots, as suggested, and it was a great addition.

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