Cold Ramen Noodle Salad with Pork and Fresh Herbs
Nathan Congleton / TODAY
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Rating:
3.5
  • 제천출장소이스
  • [linkx]
  • [linkx]
  • [pkeyx]
    ( 4 rated)
  • 제천콜걸추천♣제천콜걸⇣(제천출장몸매최고)제천출장소이스◑제천콜걸샵♥제천릉콜걸샵☠제천콜걸만남➳
  • 제천동출장마사지╈제천출장연애인급◕『제천출장소이스홍성』제천출장외국인↪제천모텔출장┍제천출장코스가격♥제천안마◐
  • 제천출장만족보장⇀제천출장만남♩〖제천출장외국인〗제천콜걸강추╬제천미시출장안마☳제천출장샵예약☝제천콜걸출장마사지⇦
  • 제천오피♠제천출장코스가격✚(제천출장연애인급)제천출장외국인☞제천역출장안마W제천오피걸➳제천미시출장안마☐
  • 제천외국인출장만남
  • 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]
      • 제천출장샵안내제천외국인출장만남
      • 제천출장안마
      • [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. 제천출장시

  • [pkeyx]
  • 제천출장안마
  • 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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    제천출장안마
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