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  • Cold Ramen Noodle Salad with Pork and Fresh Herbs
    Nathan Congleton / TODAY
    print recipe청양출장샵청양전주 모텔 추천양양조건 카톡청양출장샵추천╨청양강릉 모텔 추천♣〈청양안중 모텔〉청양모텔 아가씨┛청양출장소이스➽청양국노 토렌트✪청양천안역 근처 모텔✪고성카톡 조건
    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

    • 청양출장샵♐예약┓청양구미 여관[청양평택 모텔 추천]❣【청양콜걸】▷청양속초 여관⇖청양출장가격♞청양서울 여인숙 가격↩청양미시출장안마↜청양폰섹 녹음

      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 청양출장샵출장부르는법24시출장샵청양출장샵청양대전 여관예약금없는출장샵울진tumblr 모텔청양출장샵청양출장샵공주강릉 모텔 가격
      • 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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