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  • Cold Ramen Noodle Salad with Pork and Fresh Herbs
    Nathan Congleton / TODAY
    print recipe양양출장맛사지양양에이미 성인마산op양양출장맛사지◣양양부산 하단 출장♐﹝양양출장﹞양양수원 출장➶양양안산 대딸방∴양양출장업계위⇣양양다방 모텔▲완주야동 실제
    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

    • 양양출장맛사지┓예약금없는출장샵╌양양발안 모텔《양양전화 tumblr》◑【양양춘천 모텔 가격】◑양양포항 아가씨↺양양오피스 방┗양양카톡☆양양강릉 모텔 추천♩양양포항 터미널 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 양양출장맛사지24시출장샵출장부르는법양양출장맛사지양양대구 모텔 촌24시출장샵고양구미 모텔 가격양양출장맛사지양양출장맛사지계룡티켓 썰
      • 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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