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  • Cold Ramen Noodle Salad with Pork and Fresh Herbs
    Nathan Congleton / TODAY
    print recipe계룡콜걸계룡천안 립창녕탑 클래스계룡조건 만남 카톡☀계룡목포 여관♮﹛계룡모텔 티켓﹜계룡출장 만남 대행♧계룡신천 모텔 가격⇊계룡모텔 보도☀계룡다방 콜♂진주콜걸출장마사지
    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

    • 계룡콜걸❃출장부르는법◦계룡릉콜걸샵「계룡출장서비스」⇍(계룡대구 여관)♔계룡콜걸만남┨계룡송탄 여관╓계룡전지역출장마사지샵➛계룡삼산동 출장√계룡모텔 아가씨

      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 계룡콜걸예약출장부르는법계룡콜걸계룡콜걸만남예약금없는출장샵무주포항 모텔 추천계룡콜걸계룡콜걸태안천안 만남
      • 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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