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  • Cold Ramen Noodle Salad with Pork and Fresh Herbs
    Nathan Congleton / TODAY
    print recipe부천출장맛사지부천출장여대생정읍국노 토렌트부천출장안마▪부천신천 모텔 가격〓﹝부천태국 에스코트 비용﹞부천부산 모텔 촌⇢부천태국 에스코트◈부천신천 모텔 추천♂부천대딸방◙경상북도군산 모텔 가격
    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

    • 부천출장맛사지┬예약금없는출장샵θ부천천안 립《부천카톡》✚「부천텀블러 여관」➧부천출장안마ω부천조건 출장✍부천예약금 없는 출장▪부천모텔 tumblr↔부천천안 출장

      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 부천출장맛사지24시출장샵예약부천출장맛사지부천방콕 에스코트출장부르는법군포출장샵콜걸부천출장맛사지부천출장맛사지의왕콜걸만남
      • 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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