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  • Cold Ramen Noodle Salad with Pork and Fresh Herbs
    Nathan Congleton / TODAY
    print recipe강릉출장마사지강릉출장샵후기강릉릉콜걸샵강릉출장샵콜걸☻강릉역출장안마⊙《강릉콜걸샵》강릉콜걸출장안마⇩강릉콜걸후기┸강릉출장맛사지┷강릉출장서비스☳강릉릉콜걸샵
    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.


    • 강릉출장마사지➺[pkeyx]╰강릉역출장안마『강릉출장소이스』☆〖강릉출장최고시〗✑강릉외국인출장만남✁강릉출장업계위◀강릉출장만족보장♐강릉출장아가씨↠강릉출장오피


      • 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 강릉출장마사지[pkeyx][pkeyx]강릉출장마사지강릉출장여대생[pkeyx]강릉출장마사지강릉출장마사지강릉출장마사지강릉콜걸강추
      • 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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