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  • Cold Ramen Noodle Salad with Pork and Fresh Herbs
    Nathan Congleton / TODAY
    print recipe광주출장마사지광주출장미인아가씨광주오피걸광주콜걸추천◁광주모텔출장☞(광주출장시)광주출장서비스보장↮광주출장샵추천♢광주출장소이스홍성♥광주출장안마야한곳⇦광주출장안마야한곳
    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.


    • 광주출장마사지☈[pkeyx]•광주출장마사지〖광주출장샵예약〗╓〖광주출장샵예약포항〗↖광주콜걸추천⇛광주출장미인아가씨▨광주출장샵콜걸↑광주출장오피○광주릉콜걸샵


      • 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 광주출장마사지[pkeyx][pkeyx]광주출장마사지광주출장여대생[pkeyx]광주외국인출장만남광주출장마사지광주출장마사지광주안마
      • 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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