Recipe of Teriyaki Chicken Udon Noodles

Thai Cucumber Salad With Udon Noodles

I used udon noodles for this and it was fine.

Recipe Summary 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.

Ingredients | Teriyaki Chicken Udon Noodles

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

Directions

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.

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.

Info | Teriyaki Chicken Udon Noodles

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

TAG : Thai Cucumber Salad With Udon Noodles

Salad, Vegetable Salad Recipes, Cucumber Salad Recipes,