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  • Cold Ramen Noodle Salad with Pork and Fresh Herbs
    Nathan Congleton / TODAY
    print recipe강원도출장마사지강원도출장샵안내강원도출장최고시강원도안마▶강원도출장코스가격⇩《강원도출장오쓰피걸》강원도출장최강미녀♂강원도외국인출장만남♦강원도출장오피╧강원도출장코스가격»강원도출장샵후기
    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

    • 강원도출장마사지◘[pkeyx]♦강원도출장가격『강원도출장소이스홍성』⚘【강원도오피】►강원도출장오피的강원도출장샵ღ강원도콜걸샵▨강원도출장아가씨❂강원도출장몸매최고

      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 강원도출장마사지[pkeyx][pkeyx]강원도출장마사지강원도출장샵[pkeyx]강원도출장소이스강원도출장마사지강원도출장마사지강원도출장만족보장
      • 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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