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Ingredients
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½ cup white sugar
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¼ cup water
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1 tablespoon soy sauce
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1 teaspoon ground ginger
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1 clove garlic, crushed
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½ teaspoon salt
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½ cup rice vinegar
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8 ounces udon noodles, or more to taste
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2 English cucumbers, sliced
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1 large shallot, thinly sliced
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½ red bell pepper, thinly sliced
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½ small Thai chile pepper, minced
Directions
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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.
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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 (per serving)
296 | Calories |
1g | Fat |
67g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 296 | |
% Daily Value * | |
Total Fat 1g | 1% |
Saturated Fat 0g | 1% |
Sodium 858mg | 37% |
Total Carbohydrate 67g | 24% |
Dietary Fiber 1g | 5% |
Total Sugars 29g | |
Protein 6g | 11% |
Vitamin C 33mg | 37% |
Calcium 42mg | 3% |
Iron 1mg | 6% |
Potassium 363mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.