Thai Cucumber Salad with Udon Noodles

Ingredients

• 0.5 cups white sugar
• 0.25 cups water
• 1 tablespoon soy sauce
• 1 teaspoon ground ginger
• 1 clove garlic , crushed
• 0.5 teaspoons salt
• 0.5 cups rice vinegar
• 8 ounces udon noodles , or more to taste
• 2 Englishs cucumbers , sliced
• 1 large shallot , thinly sliced
• 0.5 reds bell pepper , thinly sliced
• 0.5 small Thai chile pepper , minced

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.