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  • Cold Ramen Noodle Salad with Pork and Fresh Herbs
    Nathan Congleton / TODAY
    print recipe성남콜걸성남천안 오피스익산전지역출장마사지샵성남안산 조건π성남출장 선입금♣「성남대구 동대구역 모텔」성남대구 모텔 추천◎성남소라넷 이벤트ⓞ성남동대구역 모텔 추천↸성남출장만남▤담양신천 모텔 가격
    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

    • 성남콜걸◕예약♗성남출장아가씨[성남여인숙 가격]γ〔성남콜걸만남〕♨성남신천 모텔 추천↑성남군산 모텔 가격◈성남아가씨 썰↤성남광주 터미널 근처 모텔♖성남천안역 여관

      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 성남콜걸24시출장샵출장부르는법성남콜걸성남창원 출장 숙소예약진안경마 시간성남콜걸성남콜걸완주여인숙 가격
      • 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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