Photography: Karry Hosford
Yield
4 servings (serving size: 2 cups)

Peeling the cucumber in this recipe is a matter of preference. If the cucumbers are unwaxed, we leave the peel on.

How to Make It

Step 1

Cook noodles according to package directions, omitting salt and fat.

Step 2

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.

Ratings & Reviews

breachedwhale's Review

Zorian
February 06, 2013
N/A

LPintheCITY's Review

breachedwhale
December 20, 2012
N/A

Zorian's Review

BakingPaddler
November 14, 2011
Very good recipe. I Do not usually like Cucumber so I was a bit wary when i first tried this. I have since made it twice more. The flavors are all excellent and blend perfectly. The dressing really does a lot to pull the dish together. I tried making the dish with Soba noodles, but they do not soak up the dressing as well as Udon noodles. Also Shaving the carrot helps a lot. when dealing with uncooked carrots I often find the rigidity of carrots can be off-putting, especially when paired with softer ingredients like Tofu, Noodles, and Cucumber. Shaving the carrots does a lot to mitigate this.

BakingPaddler's Review

LPintheCITY
March 30, 2010
I only had regular tofu handy so I sauteed it in some teriyaki sauce which added some good flavor. I poured the entire vinegar dressing mixture on top of the tofu/veggies/noodles and I thought the flavor was a bit strong. I think next time I would put what I want on a plate and then just spoon a little of the dressing on top. Overall, I thought this was a good recipe that I will definitely make again...and the best is how quickly it took to make!