Udon Noodle Salad

Udong Noodle Salad (serves 6)

My recipe is based on a Korean recipe similar to this. This is not a traditional Korean recipe, but somehow every young Korean mom seems to know a version of this fusion recipe.

Ingredients:

cooked Udong noodles or brown rice noodles, rinsed and drained, a frozen six pack or one bag of dried udon.
one small package of Earthbarn Farm's salad herbal blends (I make a blend myself with baby greens and a few sprigs of dill and cilantro) 
one small package of sliced mushrooms
24 cooked medium shrimp, rinsed in cold water, or however you want for each person
cucumbers/tomatoes optional, around the same amount as the mushrooms

Sauce:
12 T olive oil (or 8T olive oil)
4 T sesame oil (or 8T sesame oil)
 juice of one lemon
4 T soy sauce
2 T oyster sauce
4 T balsamic vinegar
4 T sugar
2 T garlic powder (you could do minced raw garlic, but my kids prefer the powder)
4 T walsabi sauce (optional)

You can make the sauce in advance and keep in the fridge for up to a week. Right before serving, combine cold noodles with the sauce and greens, shrimp, and any other veggies. Yummy!