Peeling the cucumber in this recipe is a matter of preference. If the cucumbers are unwaxed, we leave the peel on.
8 ounces udon noodles
2 tablespoons seasoned rice or cider vinegar
1 1/2 tablespoons low-sodium soy sauce
1 tablespoon dark sesame oil
1 teaspoon bottled minced garlic
1 teaspoon bottled minced ginger
1/4 teaspoon crushed red pepper
1 1/2 cups diced cucumber
1 cup shredded carrot
1/4 cup (1-inch) diagonally cut green onions
2 teaspoons sesame seeds, toasted
1/4 teaspoon salt
1 (8-ounce) package baked Asian-style tofu, drained and diced (such as White Wave)
How to Make It
Cook noodles according to package directions, omitting salt and fat.
While noodles cook, combine vinegar and the next 5 ingredients (vinegar through pepper) in a small bowl, stirring with a whisk. Drain noodles. Combine cooked noodles, cucumber, and remaining ingredients in a large bowl. Drizzle with vinegar mixture; toss well.