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.
Thai Cucumber Salad with Udon Noodles
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PREP TIME20 mins
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COOK TIME15 mins
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TOTAL TIME1 hrs
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SERVING4 People
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VIEWS9
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
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Carbohydrate67 g
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Fiber1 g
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Protein6 g
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Saturated Fat0 g
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Sodium858 mg
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Sugar29 g
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Fat1 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare 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
StepCook 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
StepAssemble the Salad: In a large bowl, combine the cooked udon noodles, sliced cucumbers, shallot, red bell pepper, and minced Thai chile pepper.
04
StepDress 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)
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RECIPE REVIEWS
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Please Rate
Albert Koch
Jun 25, 2025I 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
Jun 20, 2025I 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
Jun 20, 2025This 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.