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  • Cold Ramen Noodle Salad with Pork and Fresh Herbs
    Nathan Congleton / TODAY
    print recipe봉화출장샵봉화모텔 부산대구콜걸봉화전화 tumblr♥봉화출장마사지♪〔봉화대구 커플 동영상〕봉화출장가격ネ봉화예약금 없는 출장⇤봉화퇴폐♤봉화여관 녀㍿평창모텔 tumblr
    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

    • 봉화출장샵θ24시출장샵⇪봉화국노 토렌트【봉화콜걸추천】↰‹봉화출장 조건›┹봉화포이 펫 카지노 롤링╁봉화대구 커플 동영상★봉화콜 걸§봉화무거동 출장♜봉화발안 모텔

      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 봉화출장샵예약예약금없는출장샵봉화출장샵봉화콜걸강추예약김포카톡 조건봉화출장샵봉화출장샵사천동대구역 모텔
      • 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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