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  • Cold Ramen Noodle Salad with Pork and Fresh Herbs
    Nathan Congleton / TODAY
    print recipe경주콜걸경주토요 경마성주만남경주부산 모텔 촌◎경주동대구 모텔✪[경주동대구역 근처 모텔]경주출장안마야한곳√경주대구 모텔 아가씨⇘경주의정부 대딸방⊿경주대구 커플 동영상█경상남도출장안마야한곳
    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

    • 경주콜걸♂예약금없는출장샵♨경주릉콜걸샵‹경주모텔 아가씨›➠﹛경주선입금 출장﹜♥경주동대구역 모텔 추천↦경주태국 에스코트↑경주역출장안마⇛경주티켓 썰✕경주속초 모텔 가격

      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 경주콜걸예약예약경주콜걸경주출장마사지출장부르는법김해출장 조건경주콜걸경주콜걸영덕조건
      • 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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