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  • Cold Ramen Noodle Salad with Pork and Fresh Herbs
    Nathan Congleton / TODAY
    print recipe상주출장마사지상주출장색시미녀언니상주출장코스가격상주출장미인아가씨♥상주출장샵예약포항♘{상주출장외국인}상주콜걸샵↞상주외국인출장만남╪상주콜걸강추☣상주출장여대생┳상주오피걸
    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

    • 상주출장마사지░[pkeyx]ⓞ상주출장업계위《상주출장만족보장》☢『상주출장여대생』♡상주콜걸후기➻상주콜걸출장마사지➨상주출장안마야한곳┰상주릉콜걸샵►상주출장시

      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 상주출장마사지[pkeyx][pkeyx]상주출장마사지상주출장샵추천[pkeyx]상주동출장마사지상주출장마사지상주출장마사지상주오피
      • 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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