Thai Cucumber Salad with Udon Noodles

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.