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  • Cold Ramen Noodle Salad with Pork and Fresh Herbs
    Nathan Congleton / TODAY
    print recipe익산출장마사지익산출장최강미녀익산콜걸샵익산릉콜걸샵♂익산콜걸추천♣『익산출장샵예약』익산콜걸업소╳익산모텔출장╣익산출장샵추천♪익산외국인출장만남╅익산출장아가씨
    3.5 ( 4 rated)

    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.


    • 익산출장마사지↷[pkeyx]◎익산출장샵(익산출장연애인급)⇚【익산콜걸업소】╁익산흥출장안마▩익산출장샵예약┡익산출장업소◐익산오피걸▧ 익산출장코스가격


      • 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 익산출장마사지[pkeyx][pkeyx]익산출장마사지익산출장외국인[pkeyx]익산출장색시미녀언니익산출장마사지익산출장마사지익산출장시
      • 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


    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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