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  • Cold Ramen Noodle Salad with Pork and Fresh Herbs
    Nathan Congleton / TODAY
    print recipe김해출장마사지김해출장만남김해출장안마김해외국인출장만남☏김해출장마사지↕【김해출장최강미녀】김해동출장마사지↕김해출장샵후기☇김해출장업계위╮김해출장소이스►김해출장만족보장
    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.


    • 김해출장마사지►[pkeyx]➴김해출장시(김해콜걸후기)⇛〖김해콜걸출장안마〗↕김해출장시◑김해콜걸만남⇛김해출장만족보장╜김해콜걸강추☺김해미시출장안마


      • 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 김해출장마사지[pkeyx][pkeyx]김해출장마사지김해출장코스가격[pkeyx]김해릉콜걸샵김해출장마사지김해출장마사지김해출장몸매최고
      • 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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