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  • Cold Ramen Noodle Salad with Pork and Fresh Herbs
    Nathan Congleton / TODAY
    print recipe칠곡출장안마칠곡대구 모텔군산선입금 없는 출장 만남칠곡강릉 모텔 가격╧칠곡서울 조건 카톡◘〈칠곡전지역출장마사지샵〉칠곡콜걸샵✎칠곡방콕 에스코트▄칠곡출장샵콜걸⇁칠곡출장걸ェ천안모텔 티켓
    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

    • 칠곡출장안마☢예약✉칠곡모텔출장마사지샵《칠곡경마 예상 지존 대회》☴﹝칠곡출장안마야한곳﹞[칠곡출장미인아가씨┛칠곡포항 아가씨✑칠곡여관 비용↷칠곡부산 여관 가격ρ칠곡여관 아가씨

      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 칠곡출장안마예약예약칠곡출장안마칠곡구미 여관출장부르는법김포조건 카톡칠곡출장안마칠곡출장안마고령창원 출장 숙소
      • 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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