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  • Cold Ramen Noodle Salad with Pork and Fresh Herbs
    Nathan Congleton / TODAY
    print recipe동두천출장마사지동두천콜걸추천동두천출장안마야한곳동두천출장샵콜걸▶동두천출장여대생↪{동두천릉콜걸샵}동두천출장안마야한곳”동두천출장최고시☎동두천출장소이스홍성┊동두천콜걸출장마사지♥동두천출장가격
    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

    • 동두천출장마사지◐[pkeyx]↪동두천흥출장안마{동두천출장만족보장}▌『동두천출장여대생』✎동두천출장소이스홍성┏동두천출장마사지√동두천모텔출장⇣동두천출장오쓰피걸█동두천출장서비스보장

      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 동두천출장마사지[pkeyx][pkeyx]동두천출장마사지동두천출장업계위[pkeyx]동두천콜걸후기동두천출장마사지동두천출장마사지동두천릉콜걸샵
      • 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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