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  • Cold Ramen Noodle Salad with Pork and Fresh Herbs
    Nathan Congleton / TODAY
    print recipe광양출장샵광양모텔 콜고창조건 만남광양출장걸━광양의정부 여관メ﹛광양다방 티켓 썰﹜광양대전 여관♩광양출장만남➶광양모텔출장┛광양폰섹 녹음✄장수일본 보빨
    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

    • 광양출장샵┌출장부르는법»광양해운대 모텔[광양주안 여관]☠‹광양선입금 없는 출장 만남›╁광양조건 만남↷광양출장서비스보장◘광양출장걸♨광양다방 티켓 썰♨광양강릉 조건녀

      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 광양출장샵예약금없는출장샵예약광양출장샵광양출장출장부르는법전주원룸 출장광양출장샵광양출장샵연천천안 출장 대행
      • 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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