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  • Cold Ramen Noodle Salad with Pork and Fresh Herbs
    Nathan Congleton / TODAY
    print recipe태백출장맛사지태백태국 에스코트 걸영주안산 대딸방태백오피스 방ο태백여주 모텔 추천ラ﹛태백부산 연산동 출장﹜태백일산 모텔 가격[태백대구 동대구역 모텔┐태백안마╁태백모텔 출장↔대구출장맛사지
    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

    • 태백출장맛사지⇟예약↩태백군산 여관[태백출장미인아가씨]↷【태백부산 연산동 출장】╕태백출장마사지⇃태백오피걸ラ태백출장소이스♭태백출장안마추천◦태백오피스 걸

      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 태백출장맛사지예약24시출장샵태백출장맛사지태백모텔 출장예약청양전주 여관태백출장맛사지태백출장맛사지단양출장샵추천
      • 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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