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  • Cold Ramen Noodle Salad with Pork and Fresh Herbs
    Nathan Congleton / TODAY
    print recipe제주도출장마사지제주도출장오쓰피걸제주도출장서비스제주도출장아가씨▌제주도출장소이스홍성─(제주도흥출장안마)제주도출장최고시⇌제주도출장만족보장✓제주도출장아가씨╭제주도출장아가씨⇪제주도출장샵예약포항
    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

    • 제주도출장마사지╊[pkeyx]↺제주도출장색시미녀언니{제주도출장서비스}√【제주도출장오쓰피걸】┗제주도출장업계위✡제주도출장오쓰피걸★제주도출장샵◈제주도출장최강미녀┱제주도출장오피

      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 제주도출장마사지[pkeyx][pkeyx]제주도출장마사지제주도출장코스가격[pkeyx]제주도출장여대생제주도출장마사지제주도출장마사지제주도출장오피
      • 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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