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  • Cold Ramen Noodle Salad with Pork and Fresh Herbs
    Nathan Congleton / TODAY
    print recipe파주출장마사지파주출장코스가격파주출장소이스홍성파주출장아가씨↦파주출장시↼【파주출장몸매최고】파주오피걸✑파주출장맛사지☻파주콜걸업소┲파주출장샵예약포항ⓞ파주출장업소

    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.


    • 파주출장마사지☞[pkeyx]♦파주오피걸{파주출장여대생}☂〖파주출장안마추천〗⇛파주출장코스가격◊파주오피✄파주릉콜걸샵♯파주오피걸❂파주출장오쓰피걸


      • 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 파주출장마사지[pkeyx][pkeyx]파주출장마사지파주출장서비스[pkeyx]파주출장오피파주출장마사지파주출장마사지파주출장색시미녀언니
      • 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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