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  • Cold Ramen Noodle Salad with Pork and Fresh Herbs
    Nathan Congleton / TODAY
    print recipe칠곡출장안마칠곡에스코트 모델김포출장연애인급칠곡다방 콜░칠곡의정부 모텔 추천♯『칠곡모텔 전화』칠곡국노カ칠곡미시출장안마☍칠곡부산 모텔 아가씨○칠곡출장☺수원출장안마
    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◈출장부르는법↽칠곡여관 다방「칠곡여자 부르는 가격」オ『칠곡일산 여관』◕칠곡부산 서면 출장⇩칠곡콜걸﹃칠곡강릉 조건녀τ칠곡구미 모텔 추천テ칠곡여주 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 칠곡출장안마24시출장샵예약금없는출장샵칠곡출장안마칠곡마사지황형출장부르는법진도출장서비스칠곡출장안마칠곡출장안마임실신천 모텔 추천
      • 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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