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  • Cold Ramen Noodle Salad with Pork and Fresh Herbs
    Nathan Congleton / TODAY
    print recipe여수콜걸여수부산 연산동 출장대전조건 카톡여수국노 torrent⇥여수출장❁〖여수출장 만남 보증금〗여수조건 만남 카톡✐여수경마 예상 지존 대회↘여수천안 립➳여수모텔 다방▽대구구미 모텔
    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

    • 여수콜걸┋24시출장샵↺여수안마<여수해운대 아가씨>◄〖여수출장몸매최고〗◦여수카톡 조건◐여수신천 모텔 추천☜여수방이동 여관♥여수여관 다방╛여수대구 커플 동영상

      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 여수콜걸예약금없는출장샵예약금없는출장샵여수콜걸여수출장 만남 카톡예약삼척신림동 여관여수콜걸여수콜걸장흥콜걸강추
      • 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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