Edamame Caesar Pasta Salad
Yield: 10 each entrée salad servings
Ingredients:
- 4.5 lbs Reser’s® Caesar Bow Tie Pasta Base (71117.14771)
- 2 tsp Soy sauce
- 2 cups Edamame, shelled IQF (soybeans), blanched for 1 minute, shocked and drained
- 2 cups Snap peas, blanched and shocked, cut in half
- 10 each Eggs (Ramen style eggs or shoyu eggs), steamed for 7 minutes and shocked
Egg Marinade
- 1 cup water
- ½ cup+ 1 Tbsp Soy sauce
- ½ cup Mirin
- 2 Tbsp Dark soy sauce
Directions:
- Start by whisking together the water, soy, mirin, and dark soy sauce for the egg marinade.
- Steam, shock, and peel the eggs and submerge in the marinade for 12-24 hours.
- After the marination of the eggs is complete, drain and discard the marinade and refrigerate the eggs until ready to serve.
- In a large bowl, mix the Reser’s Caesar Bow Tie Base with the soy sauce, edamame, and snap peas. Refrigerate 30 minutes before serving.
- To serve, place 10 oz of the pasta/pea base into a chilled serving bowl and top with one ramen egg, cut in half.
