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  • Cold Ramen Noodle Salad with Pork and Fresh Herbs
    Nathan Congleton / TODAY
    print recipe김해출장안마김해콜걸추천김해출장샵콜걸김해출장맛사지☞김해출장오쓰피걸↺『김해출장색시미녀언니』김해출장맛사지⇘김해흥출장안마❧김해출장만족보장┢김해출장안마야한곳☱김해출장안마야한곳
    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

    • 김해출장안마◑[pkeyx]W김해릉콜걸샵〖김해오피〗┞《김해출장업계위》⇢김해출장안마추천♬김해출장색시미녀언니↢김해동출장마사지╛김해출장색시미녀언니▄김해콜걸샵

      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 김해출장안마[pkeyx][pkeyx]김해출장안마김해출장아가씨[pkeyx]김해외국인출장만남김해출장안마김해출장안마김해출장오쓰피걸
      • 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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