japanese cuisine!

over the weekend (after spending some sweet time with a few other recently married lady friends), i realized that even the seemingly little things that i do to free up kevin to focus on studying, catch up on sleep, etc. are still big ways to love serve him. sometimes i feel like i don’t do much to support and help him, but i’ve been reassured that something as simple as cooking him a delicious meal, really counts.

kevin and i loooove this cold udon salad that my mom makes. when we went home for Thanksgiving, i was able to get the recipe from her. we made it for dinner sunday night and paired it with Aunt Janet’s famous teriyaki salmon and it was so soooo good.


Aunt Janet makes her own teriyaki sauce and it is suuuuper legit (authentic, i mean). her husband, Uncle Paul, fully approves (and he’s part Japanese!) since it is her special recipe (and i haven’t yet received permission from her to share it here), i won’t. so if you want to enjoy it, we’ll just have to have you over and make it for you!


the udon salad is really simple, but super delicious! it’s also packed with veggies, which is always something to celebrate. here’s how to make it:


  • 1 pack of frozen udon noodles
  • baby spring mix salad
  • cucumbers
  • bell peppers
  • tomatoes
  • avocados
  • salad dressing (see below)

For the salad dressing:

  • 2 Tbs soy sauce
  • 1 Tbs oyster sauce
  • 2 Tbs lemon juice
  • 3 Tbs sugar
  • 2 Tbs sesame oil
  • 2 tsp wasabi
  • 1 Tbs minced garlic
  • 2 Tbs vinegar (balsamic or apple cider or regular)
  • 4 Tbs olive oil


1) Add the udon noodles to a pot of boiling water until the noodles just separate from each other. Drain the water and let the noodles cool in a colander.

2) Make the salad dressing by combining all the ingredients in a small bowl. In a large bowl, take the noodles and add some of the salad dressing so that the noodles can absorb the flavor of the dressing while you prepare the other ingredients for the salad. Put the large bowl in the fridge.

3) Chop the bell peppers, cucumbers, tomatoes, and avocados into salad bit size pieces (to your preference).  You can also add other ingredients if you want, like boiled eggs or already cooked shrimp (we opted not to).

4) Add the chopped vegetables and the spring mix salad to the noodles. Add more salad dressing to taste (we didn’t add all of it) and toss it all together.

5) Enjoy!

This entry was published on December 17, 2013 at 8:45 pm and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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