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  • Cold Ramen Noodle Salad with Pork and Fresh Herbs
    Nathan Congleton / TODAY
    print recipe구리출장마사지구리오피구리출장코스가격구리콜걸만남➺구리출장샵예약포항◄[구리출장샵후기]구리출장최고시⇦구리출장만족보장↶구리릉콜걸샵╓구리출장샵콜걸╳구리흥출장안마
    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.


    • 구리출장마사지¤[pkeyx]➚구리외국인출장만남〖구리콜걸추천〗☇【구리콜걸업소】☷구리출장샵콜걸➵구리출장가격♘구리출장샵후기☆구리출장서비스⇋구리출장서비스


      • 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 구리출장마사지[pkeyx][pkeyx]구리출장마사지구리출장서비스[pkeyx]구리콜걸업소구리출장마사지구리출장마사지구리외국인출장만남
      • 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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