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  • Cold Ramen Noodle Salad with Pork and Fresh Herbs
    Nathan Congleton / TODAY
    print recipe옥천콜걸옥천출장샵추천구례lovegom옥천일산 여관♡옥천카톡 조건▶<옥천대구 커플 동영상>옥천구미 모텔 추천┺옥천다방 모텔♂옥천일베 모텔♝옥천출장몸매최고◑동두천야동 실제
    Rating:
    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

    • 옥천콜걸δ24시출장샵─옥천부천 만남(옥천수원 출장).〔옥천부산 모텔 촌〕⇠옥천춘천 모텔 가격▬옥천출장걸✍옥천경마 시간✦옥천천안 유흥➸옥천선입금 없는 출장 만남

      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 옥천콜걸예약금없는출장샵24시출장샵옥천콜걸옥천해피 오렌지 출장 샵출장부르는법순천구미 모텔옥천콜걸옥천콜걸진안출장아가씨
      • 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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