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  • Cold Ramen Noodle Salad with Pork and Fresh Herbs
    Nathan Congleton / TODAY
    print recipe익산출장샵익산검빛 경마 검색안동천안 퇴폐익산미시출장안마⇡익산lovegom⇃〖익산콜걸〗익산신천 모텔 가격⊙익산안산 조건↸익산강릉 여관♦익산경마 예상 지존 대회➢춘천모텔 아가씨
    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

    • 익산출장샵┛예약↔익산광주 모텔〔익산국노 토렌트〕☁【익산모텔 tumblr】┑익산방콕 에스코트♟익산천안 유흥✉익산전주 터미널 모텔╂익산강릉 조건녀◘익산속초 모텔 추천

      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 익산출장샵예약출장부르는법익산출장샵익산성인 에이미예약금없는출장샵합천사당 출장익산출장샵익산출장샵동두천티켓 썰
      • 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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