Ingredients
4
4 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 296
- Carbohydrate: 67g
- Fat: 1g
- Fiber: 1g
- Protein: 6g
- Sugar: 29g
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