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  • Cold Ramen Noodle Salad with Pork and Fresh Herbs
    Nathan Congleton / TODAY
    print recipe여수출장안마여수동출장마사지여수릉콜걸샵여수출장만족보장⇠여수출장안마야한곳☼〖여수출장오피〗여수출장만남ⓞ여수출장샵추천♧여수출장업계위↣여수출장만족보장↮여수출장마사지
    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.


    • 여수출장안마✄[pkeyx]╂여수출장서비스보장〖여수출장샵예약포항〗◐《여수흥출장안마》♝여수출장업소♧여수출장샵콜걸┡여수출장샵⇜여수출장오피◑여수출장외국인


      • 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 여수출장안마[pkeyx][pkeyx]여수출장안마여수콜걸추천[pkeyx]여수출장안마추천여수출장안마여수출장안마여수콜걸후기
      • 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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