Cold Ramen Noodle Salad with Pork and Fresh Herbs
Nathan Congleton / TODAY
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Rating:
3.5
  • 동해출장소이스
  • [linkx]
  • [linkx]
  • [pkeyx]
    ( 4 rated)
  • 동해출장아가씨◐동해안마⇃(동해출장몸매최고)동해출장샵콜걸►동해출장가격♬동해출장안마♞동해출장샵강추╗
  • 동해출장오쓰피걸☪동해출장샵예약╔〖동해출장안마야한곳〗동해오피✖동해콜걸만남√동해오피↺동해흥출장안마◊
  • 동해출장색시미녀언니♫동해출장몸매최고▥【동해출장맛사지】동해출장외국인的동해출장오피╦동해출장시☇동해출장안마↕
  • 동해출장샵예약포항┈동해콜걸출장마사지❤《동해외국인출장만남》동해출장만족보장⇪동해출장소이스☆동해오피♤동해모텔출장▦
  • 동해출장샵
  • This recipe is the best summer salad because it's hearty and [linkx] enough to fill you up but still light and refreshing with chilly noodles and fresh herbaceous flavor.

    Ingredients

    • Pork

      • 1/2 pound leftover pork shoulder, shredded
      • [linkx]
      • 동해출장몸매최고동해콜걸추천
      • 동해출장안마
      • [pkeyx]
      • 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
      • 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. 동해출장업계위

  • [pkeyx]
  • 동해출장안마
  • 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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  • 동해출장안마

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