Recipe: Shrimp yaki udon a la Wagamama

One of my favorite work lunch is yaki (stir-fried) soba at Wagamama. I really am not a fan of their broth based ramens, but this I could eat daily if possible! I order it with udon substituted for soba noodles and with shrimp only. I recently came across their official recipe and gave it a whirl. It came out very similar to the version at the restaurant!

Chicken may also be used with or without the shrimp. Use one thinly sliced chicken breast or thigh and add in with bell peppers.

Recipe adapted from Wagamama’s website

Makes two large servings



  • 3.5 oz light soy sauce (I used green Kikkoman)
  • 2 tsp salt
  • 2 tsp sugar
  • 1 tsp dark soy sauce (I used red Kikkoman)


  • Two 8 oz blocks of frozen udon
  • 6 oz shrimp, peeled
  • 1 small onion, cut in half and sliced thinly
  • Large handful beansprouts
  • 1 red bell pepper, deseeded and sliced thinly
  • 3 eggs, beaten
  • 2 tbsp vegetable oil


  1. Put all the sauce ingredients in a small saucepan. Bring to boil over medium heat, and simmer over low heat for about 8 minutes.
  2. Cook udon according to package. Use salted water for added flavor. Be sure to preserve a little cooking water and drain.
  3. Put onion, beansprouts, shrimp, and udon in a large bowl and toss with the finished sauce.
  4. Heat a large saute pan over high heat until droplets of water sizzles. Add oil and cook peppers for about 3 minutes. Do not disturb too frequently, so that the peppers get a bit of nice char.
  5. Add the noodles and veggies in the large bowl to the saute pan. Stir constantly, otherwise it will stick like nobody’s business. Do this for about 3 minutes.Thin it out a bit with reserved water if it looks too dry.
  6. Add the eggs and stir fry for another minute or so.

Recipe: Meatloaf

I’m currently working on cutting down on the amount of refined carbs and increasing protein intake, in order to get some energy boost after work to fuel my workouts and study sessions for my credentialing exams (first one is tomorrow – eek!). Having to squeeze into a bathing suit for our upcoming Dominican Republic trip is also a good incentive as well…

I’ve been looking around for a meatloaf recipe that does not call for bread or breadcrumbs as binders. This one I’ve found in a Betty Crocker cookbook calls for quick-cooking oats, which adds some nice fiber and even more protein to the beef.

Recipe adapted from Betty Crocker Cookbook


  • 1 lb 85% lean beef
  • 1/2 cup finely minced onion
  • 1 egg
  • 1/2 cup quick cooking oats
  • 1 tbsp
  • 1/4 cup milk
  • 1 tbsp paprika
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dry mustard
  • 1/4 tsp cayenne
  • 1 tsp pepper
  • 1/2 to 3/4 cup ketchup


  1. Preheat oven to 350 F.
  2. Add all ingredients EXCEPT KETCHUP into mixing bowl and mix well. Shape into a loaf and put in a 8 x 5 loaf pan. Note that the loaf pan won’t be completely filled.
  3. Coat top of meatloaf with ketchup.
  4. Bake for about 1 hr 20 mins, or until meatloaf is cooked to an internal temperature of 160F.

Recipe: Caesar salad

I’ve loved caesar salad for as long as I can remember! This version uses yogurt as a base, instead of an emulsion made from oil and raw egg, or God forbid, jarred mayonnaise. I love this healthier version, which packs in a boost of protein and has less fat than traditional caesar without sacrificing any of that savory, zippy flavor that I love. Without a raw egg, the dressing keeps a bit longer in the fridge as well. It’s delicious as a veggie dip, too.

Recipe adapted from Gimme Some Oven


Dressing (makes enough for 4 dinner servings)

  • 1/2 cup grated parmesan
  • 1/2 cup 0% Greek yogurt
  • 3 cloves garlic*
  • 2 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 5 anchovies packed in oil*
  • 1 tsp oil from anchovies
  • Few turns of black pepper
  • Water

Salad (makes enough for 2 dinner servings)

  • 2 cups dinosaur kale, tough ribs removed
  • 2 cups romaine, torn
  • 2 chicken breasts, cooked (I used these amazing instructions!)

* start with one of each if you’re not a fan of either ingredients, then add more to taste.


  1. Combine all ingredients (EXCEPT water) in a mini food processor and pulse.
  2. The dressing will be fairly thick. Add water, one tablespoon at a time, and pulse, until dressing reaches desired consistency.
  3. Toss kale and romaine with half the dressing. Top with chicken breasts and serve.
  4. Dressing will keep for a few days in the fridge, tightly covered, but it never lasts very long at my house. The dressing thickens up in the fridge, so you may need to add more water to thin it out a bit.