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  • Cold Ramen Noodle Salad with Pork and Fresh Herbs
    Nathan Congleton / TODAY
    print recipe진해출장안마진해호텔 출장아산출장샵진해목포 여관✓진해선입금 출장✚[진해출장시]진해모텔 여자♘진해여주 모텔 추천♥진해콜녀〓진해동대구 여관┘담양모텔 다방 가격
    Rating:
    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

    • 진해출장안마↹24시출장샵ク진해부산 해운대 출장(진해출장마사지)↺「진해의정부 여관」╈진해해피 출장✪진해출장샵안내♈진해콜 걸♡진해조건 만남⇘진해출장 카톡

      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 진해출장안마예약금없는출장샵출장부르는법진해출장안마진해출장만족보장예약무안출장안마야한곳진해출장안마진해출장안마진도구리 모텔 추천
      • 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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