Asian Udon Salad

Asian Udon Salad

I've made this salad quite a few times. It's pretty easy, the only time consuming part is waiting for it to marinate so that you can eat it. :-) I have tried a few other Asian salad recipes and they seem to be either too oily or too bland. This is just the right balance of being light yet filling (thanks to the protein) while still having tons of flavor.

Ingredients:

8 oz of dry uncooked udon, soba, or thin spaghetti (udon was used for the photo)

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Sauce:

3 tbs rice wine vinegar (or any light vinegar)
1 tsp sugar
3 tbs soy sauce
1 clove garlic minced
1 tbs sesame oil
1 tbs oyster sauce
1 tsp wasabi paste
Dash of black pepper

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4-5 tbs toasted sesame seeds
2 green onions, chopped
1 cup raw baby spinach
1 cup of one of the following: imitation lobster, crab, cooked shrimp, or a can of drained tuna (lobster used in photo)
1 small tomato, chopped
1/2 cucumber, deseeded, chopped (optional)

Directions:

1. Cook the noodles according to the directions. Drain and rinse in cold water until they are cool.
2. Mix together ingredients for the sauce. Make sure the wasabi paste is well blended.
3. Stir in noodles and rest of ingredients, toss well.
4. Allow to marinate in the fridge for 45 minutes. Add a dash of salt if needed.