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  • Cold Ramen Noodle Salad with Pork and Fresh Herbs
    Nathan Congleton / TODAY
    print recipe고창출장샵고창오피스 방제주도오피고창천안 출장 만남⇂고창출장코스가격ヤ﹝고창콜걸강추﹞고창조건↺고창모텔 다방⊕고창안산 조건 만남↕고창강릉 모텔 추천↺연천광주 터미널 근처 모텔
    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

    • 고창출장샵♟24시출장샵❈고창출장샵《고창출장업소》»『고창포항 터미널 모텔』✯고창출장샵예약↱고창발안 모텔♣고창대구 콜♠고창소라넷 이벤트➹고창성인 에이미

      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 고창출장샵예약예약금없는출장샵고창출장샵고창소라넷 이벤트예약금없는출장샵고령출장가격고창출장샵고창출장샵진해태국 에스코트 비용
      • 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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