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  • Cold Ramen Noodle Salad with Pork and Fresh Herbs
    Nathan Congleton / TODAY
    print recipe서귀포출장샵서귀포포항 터미널 모텔충청남도안산 대딸방서귀포콜걸ウ서귀포구리 모텔 추천┗‹서귀포해운대 출장›서귀포tumblr 모텔♀서귀포여주 모텔 추천►서귀포여관 비용サ서귀포모텔 다방✄칠곡춘천 모텔 가격
    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

    • 서귀포출장샵▤출장부르는법»서귀포콜녀〖서귀포콜녀〗➽【서귀포모텔】╤서귀포일베 모텔▫서귀포콜걸샵⊙서귀포사당┻서귀포부산역 모텔 가격╳서귀포천안 유흥

      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 서귀포출장샵예약예약금없는출장샵서귀포출장샵서귀포카톡예약금없는출장샵김포전주 터미널 모텔서귀포출장샵서귀포출장샵의왕출장미인아가씨
      • 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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