Prep time: 30-45 mins
Serving size: 2
Ingredients:
- Mixed greens of your choice (the pre-boxed ones at your local grocery store works great!)
- Farfalle pasta (or whatever you have in the pantry - don’t forget to salt!)
- Eggs (3-4)
- Bacon
For the dressing:
- Dad’s XO Sauce
- Spicy cilantro sauce (We like to use Roberto’s Japanese Peruvian Hot Sauce)
- Kewpie mayo
- Peanut sauce (We like to use a House of Tsang’s Thai-style peanut sauce which has flavors of ginger, garlic and lemongrass)
- Salt + pepper + mushroom powder (or preferred seasonings)
Directions:
- Boil eggs (hard boiled or preferred choice)
- Boiling eggs can be tricky and everyone has their foolproof method. Although some may strongly suggest that there is a correct way to doing this… as someone who has tried all the ways and failed many times, this is what I’ve found works for me:
- Submerge eggs in cold water and heat on med-high covered for 10 mins, turn off, let sit for another 2 mins and then let eggs sick in an ice bath until shells are not longer warm.
- Then gently crack 6 sides of the egg(s) and the shell should come off pretty clean.
- I’m sorry if this doesn’t work for you! but Keep trying and you’ll find your way
- Cut bacon into smaller pieces (about the width of a quarter or two) and fry in pan (do not need to add oil)
- Cook pasta (pasta and mixed greens ratio is based on your preference)
- Peel and slice boiled eggs
- Toss greens + pasta together with your desired level of Roberto’s + Kewpie mayo + peanut sauce + salt/pepper
- Finally toss with desired amount of Dad’s XO
- Top off with bacon and ENJOY :)
Note(s): Any ingredient(s) can be removed or replaced! This recipe is something that we make often using the staples we have in our kitchen.
