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  • Cold Ramen Noodle Salad with Pork and Fresh Herbs
    Nathan Congleton / TODAY
    print recipe함평출장샵함평대구 모텔 추천영암탑 클래스함평역출장안마㊣함평에이미 성인↙{함평검빛 경마 검색}함평대구 커플 동영상┰함평출장샵안내”함평대전 모텔 추천╄함평av 에이미ε칠곡발안 모텔
    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

    • 함평출장샵⇣예약┃함평대구 모텔 촌﹝함평울산 삼산동 출장﹞✯〈함평여관 비용〉┒함평토요 경마テ함평콜걸업소⇩함평대딸▶함평동대구 모텔⇚함평속초 여관

      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 함평출장샵예약금없는출장샵24시출장샵함평출장샵함평전화 tumblr출장부르는법양산국노 토렌트함평출장샵함평출장샵전주강릉 모텔 추천
      • 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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