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  • Cold Ramen Noodle Salad with Pork and Fresh Herbs
    Nathan Congleton / TODAY
    print recipe군산콜걸군산안마인천용암동 모텔군산대전 여관↖군산대구 동대구역 모텔✂﹛군산주안 모텔 추천﹜군산모텔 티켓✣군산신천 모텔☑군산대구 모텔✄군산부산 해운대 출장✣경산해운대 아가씨
    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

    • 군산콜걸⇋예약금없는출장샵♪ 군산만남 카톡〈군산멜라니〉テ〔군산서울 여인숙 가격〕☄군산성인 에이미▌군산동대구 여관イ군산모텔출장마사지샵☍군산구미 여관➻군산안산 조건

      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 군산콜걸예약금없는출장샵예약군산콜걸군산야동 실제예약금없는출장샵고양서울 조건 카톡군산콜걸군산콜걸예천호텔 걸
      • 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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