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  • Cold Ramen Noodle Salad with Pork and Fresh Herbs
    Nathan Congleton / TODAY
    print recipe홍천콜걸홍천오피걸산청출장만족보장홍천외국인출장만남☂홍천대구 모텔 추천╉﹝홍천용암동 모텔﹞홍천여주 모텔 추천┇홍천군산 터미널 모텔╓홍천출장여대생⇅홍천강릉 여관╕함양부천 대딸방
    Rating:
    3.5 ( 4 rated)
    Servings:
    4

    This recipe is the best summer salad because it's hearty and meaty enough to fill you up but still light and refreshing with chilly noodles and fresh herbaceous flavor.

    Ingredients

    • 홍천콜걸♝출장부르는법☞홍천사당《홍천출장코스가격》➺「홍천동대구 여관」█홍천부산 모텔 아가씨╀홍천대구 동대구역 모텔☪홍천검빛 경마 검색ζ홍천모텔출장마사지샵♤홍천안산 조건

      Pork

      • 1/2 pound leftover pork shoulder, shredded
      • 1/2 cup soy sauce
      • 1/4 cup sugar
      • 6 cloves garlic, minced
      • 1 large green onion, chopped
    • Ramen

      • One 3-ounce package ramen noodles, seasoning discarded
      • 1 egg
      • Salt and freshly ground black pepper 홍천콜걸출장부르는법출장부르는법홍천콜걸홍천천안 카페예약금없는출장샵충주동대구역 모텔 추천홍천콜걸홍천콜걸동해출장만남
      • 1 tablespoon canola oil
      • 1/4 cup dashi
      • 1/4 cup water
      • 1 teaspoon rice wine vinegar
      • 1 teaspoon sake
      • 1/4 cup shredded nori
      • 1/2 cup bean sprouts, blanched

    Preparation

    For the pork:

    Combine all ingredients in a container, cover and refrigerate for 1 hour.

    For the ramen:

    1. Cook ramen noodles according to package, drain and set in a mixing bowl.

    2. In a separate bowl, whisk the one egg vigorously with a pinch of salt and pepper.

    3. In a hot sauté pan add canola oil, then add egg and let cook undisturbed until cooked through. Remove the egg from pan and slice into thin ribbons.

    4. In a small bowl, whisk together the dashi, water, rice wine vinegar and sake. Add mixture to noodles along with the nori and sprouts and toss to combine.

    5. Remove the pork from the soy mixture and top the salad with the pork and sliced egg.

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