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  • Cold Ramen Noodle Salad with Pork and Fresh Herbs
    Nathan Congleton / TODAY
    print recipe영월출장샵영월대전 여관철원일산 모텔영월해운대 출장☛영월카톡↦﹛영월동대구역 근처 모텔﹜영월아가씨 출장ζ영월전지역출장마사지샵═영월출장 모텔◘영월부산 모텔 촌的태백출장 만남 보증금
    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

    • 영월출장샵┛출장부르는법♘영월출장시﹛영월출장걸﹜ソ〔영월일산 모텔 추천〕☽영월카톡 출장♥영월목포 여관フ영월천안 조건✓영월대전 모텔 가격❀영월포항 터미널 모텔

      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 영월출장샵예약출장부르는법영월출장샵영월모텔 부산예약금없는출장샵부안출장샵강추영월출장샵영월출장샵경상남도모텔 젤
      • 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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