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  • Cold Ramen Noodle Salad with Pork and Fresh Herbs
    Nathan Congleton / TODAY
    print recipe거제출장샵거제lovegom남양주성인 에이미거제익산 모텔 추천╍거제출장샵예약포항▫‹거제여관 다방›거제목포 모텔 추천ν거제안산 조건 만남ρ거제출장소이스홍성☵거제천안 조건⇚성남예약금 없는 출장 샵
    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

    • 거제출장샵﹌출장부르는법↺거제콜걸출장마사지〖거제여관 미시〗►【거제오피스 방】❖거제용암동 모텔▒거제천안 출장╋거제사상 출장◐거제속초 여관✓거제출장 조건

      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 거제출장샵예약금없는출장샵24시출장샵거제출장샵거제광주 모텔 추천출장부르는법철원출장 만남 보증금거제출장샵거제출장샵청주모텔 티켓
      • 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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