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  • Cold Ramen Noodle Salad with Pork and Fresh Herbs
    Nathan Congleton / TODAY
    print recipe계룡출장안마계룡출장전화번호고창예약금 없는 출장계룡출장최고시☼계룡티켓 썰⇅[계룡대전 모텔 가격]계룡모텔 보도♫계룡천안 립╈계룡아가씨 썰β계룡카톡 출장 만남ξ영암태국 에스코트
    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

    • 계룡출장안마☎출장부르는법✙계룡티켓 썰<계룡무거동 출장>♨『계룡방이동 여관』◙계룡경마 예상 지존 대회╰계룡국노➠계룡해피 출장╊계룡에이미 av↔계룡콜걸

      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 계룡출장안마예약예약계룡출장안마계룡일산 모텔 추천24시출장샵천안폰섹 녹음계룡출장안마계룡출장안마영암흥출장안마
      • 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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