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  • Cold Ramen Noodle Salad with Pork and Fresh Herbs
    Nathan Congleton / TODAY
    print recipe함양콜걸함양전주 터미널 모텔마산해피 출장함양대구 커플 동영상┄함양광주 터미널 근처 모텔↭{함양출장 모텔}함양소라넷 이벤트↕함양콜걸출장안마☆함양콜걸⇛함양콜걸출장마사지⇤의령출장미인아가씨
    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

    • 함양콜걸▌24시출장샵▧함양다방 티켓 썰〔함양평택 여관〕┟‹함양부산 모텔 촌›♝함양tumblr 모텔⇈함양선입금 출장┰함양콜걸출장마사지♧함양콜걸만남╟함양콜걸

      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 함양콜걸24시출장샵예약함양콜걸함양부산 모텔24시출장샵함안부산 출장함양콜걸함양콜걸창원국노 토렌트
      • 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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