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  • Cold Ramen Noodle Salad with Pork and Fresh Herbs
    Nathan Congleton / TODAY
    print recipe동인천콜걸동인천천안 퇴폐하동부산 해운대 출장동인천마사지황형╃동인천의정부 여관▨﹝동인천출장샵안내﹞동인천출장가격❉동인천조건 출장♐동인천천안 출장┏동인천안중 모텔⇁충청북도아마 시안
    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

    • 동인천콜걸▲24시출장샵↪동인천안마「동인천op」♭{동인천부산 서면 모텔}╓동인천일본 보빨┌동인천의정부 모텔 가격♛동인천포이 펫 카지노 롤링⇃동인천여관 미시☢동인천부산 연산동 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 동인천콜걸24시출장샵예약동인천콜걸동인천속초 여관24시출장샵구미검빛 경마 검색동인천콜걸동인천콜걸남양주콜걸추천
      • 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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