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  • Cold Ramen Noodle Salad with Pork and Fresh Herbs
    Nathan Congleton / TODAY
    print recipe김포출장맛사지김포대구 모텔 아가씨함양출장몸매최고김포아가씨 썰╣김포모텔 젤➽[김포서울 조건 카톡]김포안마メ김포티켓 썰╣김포멜라니█김포출장최고시⇞강원도평택 모텔 추천
    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

    • 김포출장맛사지▨예약금없는출장샵♡김포여주 모텔 추천﹝김포에이미 성인﹞┏‹김포출장서비스›❣김포서울 여인숙 가격☃김포동대구역 모텔♖김포부산역 모텔 가격£김포출장안마추천♘김포출장샵예약포항

      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 김포출장맛사지출장부르는법예약김포출장맛사지김포조건 카페출장부르는법강원도카톡김포출장맛사지김포출장맛사지용인대구 콜
      • 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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