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  • Cold Ramen Noodle Salad with Pork and Fresh Herbs
    Nathan Congleton / TODAY
    print recipe장성출장맛사지장성마산 모텔 추천진해천안 출장 대행장성의정부 여관⇃장성국노 토렌트☼〖장성출장마사지샵〗장성의정부 모텔 가격♭장성출장색시미녀언니✲장성마송 여관♥장성국 노┗연천출장샵
    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

    • 장성출장맛사지ミ예약금없는출장샵┿장성부천 만남《장성출장 보증금》☺(장성수원 출장)┋장성모텔 걸➸장성용암동 모텔⇚장성부산 하단 출장▧ 장성조건╊장성국 노

      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 장성출장맛사지예약금없는출장샵출장부르는법장성출장맛사지장성포항 여관출장부르는법곡성출장안마추천장성출장맛사지장성출장맛사지임실여관 녀
      • 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.

    Related video

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