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  • Cold Ramen Noodle Salad with Pork and Fresh Herbs
    Nathan Congleton / TODAY
    print recipe순천출장안마순천흥출장안마순천출장외국인순천출장여대생☻순천출장만족보장➡『순천콜걸후기』순천출장소이스홍성◥순천출장안마추천↕순천콜걸추천♩순천출장아가씨☁순천출장외국인
    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.


    • 순천출장안마♔[pkeyx]╯순천출장연애인급《순천콜걸출장마사지》¤(순천출장샵추천)♭순천출장여대생⇁순천출장샵안내┼순천출장외국인☼순천콜걸샵↖순천출장색시미녀언니


      • 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 순천출장안마[pkeyx][pkeyx]순천출장안마순천출장소이스홍성[pkeyx]순천출장최강미녀순천출장안마순천출장안마순천출장샵예약포항
      • 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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