Wild Alaska Pollock Burger Thai Papaya Salad
6 minutes Serves 12 servings
10g Protein Noodles™ Vegetable Udon
10 servings
Ingredients
12 Cups Water
1-2 Cups Udon Soup Base
3/4 Cup Soy Sauce
1/3 Cup Yuzu Juice
1 lb Fresh Asparagus, cut into 2-inch diagonals
1 lb Sweet Potatoes, peeled & sliced 1/2 inch pieces
2.5 lb Package 10g™ Protein Noodles (10lb case) 7929692800
3 oz Corn Kernals (thawed if frozen)
3 oz Japanese Wood Mushrooms, soaked and trimmed
10 Each Soft Boiled Eggs, peeled and halved
Drizzle Sesame Oil
Garnish Mitsuba
Garnish Shichimi Togarashi (7 Spice Blend)
Directions
Bring water to a boil and stir in soup base, soy sauce and yuzu juice.
Steam asparagus and sweet potatoes until tender.
To serve: divide 10g Protein Noodles™ between bowls and top with soup base, asparagus, sweet potatoes, corn, mushrooms and eggs. Drizzle with sesame oil and garnish with mitsuba and shichimi togarashi. Substitutions: Lime juice for Yuzu juice. Cilantro for Mitsuba.
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