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  • Cold Ramen Noodle Salad with Pork and Fresh Herbs
    Nathan Congleton / TODAY
    print recipe음성콜걸음성출장샵안내포천동대구 모텔음성강릉 조건녀╀음성발안 모텔⇖『음성안산 대딸방』음성안마☍음성출장코스가격✓음성멜라니☀음성동대구역 모텔☪강진천안 조건
    Rating:
    3.5 ( 4 rated)
    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

    • 음성콜걸⇠24시출장샵╦음성대전 모텔 추천〈음성동대구역 근처 모텔〉ⓛ﹝음성불광 여관﹞◦음성소라넷 이벤트ψ음성여관 비용⇦음성출장서비스보장⇙음성출장마사지샵┺음성콜걸만남

      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 음성콜걸예약금없는출장샵24시출장샵음성콜걸음성조건 만남 카톡출장부르는법포천부산 모텔 출장음성콜걸음성콜걸제주도포이 펫 카지노 롤링
      • 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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