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  • Cold Ramen Noodle Salad with Pork and Fresh Herbs
    Nathan Congleton / TODAY
    print recipe제주도출장샵제주도출장샵후기제주도외국인출장만남제주도출장샵예약╯제주도릉콜걸샵☀【제주도출장샵안내】제주도출장샵후기↯제주도출장샵추천┆제주도출장시☂제주도출장외국인✲제주도출장오피
    3.5 ( 4 rated)

    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.


    • 제주도출장샵➷[pkeyx]┾제주도출장소이스홍성{제주도릉콜걸샵}╏〖제주도콜걸추천〗┦제주도출장색시미녀언니♚제주도출장시⊙제주도출장최강미녀♂제주도출장오피☞제주도미시출장안마


      • 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 제주도출장샵[pkeyx][pkeyx]제주도출장샵제주도출장연애인급[pkeyx]제주도콜걸출장마사지제주도출장샵제주도출장샵제주도콜걸
      • 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


    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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