- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
This Hawaiian-style cold ramen noodle salad recipe is topped with slices of savory, crispy pork shoulder, crunchy bean sprouts, tender ribbons of egg, shredded nori, and slices of Japanese pickled cucumber. A cooling dressing of dashi, rice wine vinegar, and sake brings it all together. It makes a refreshing lunch or a hearty side dish at a cookout. If you can't get your hands on saimin noodles, a Hawaiian wheat noodle usually served in broth (like ramen), look for dried ramen noodles at Asian grocery stores, or use the noodles from three instant ramen packages.
Ingredient:
- GRILLED PORK
- 1 (2-pound) boneless pork shoulder or 2 pounds country-style ribs
- 1 cup shoyu or other soy sauce
- 1 cup granulated sugar
- 1 large head garlic (about 16 cloves), cloves peeled and smashed
- 1 (3-inch) piece fresh ginger, peeled and smashed
- 1 large scallion, smashed
- SAIMIN SALAD
- 4 (3-ounce) packages ramen noodles (seasoning packets reserved for another use)
- 2 teaspoon canola oil
- 1 large egg
- Pinch of kosher salt
- Pinch of black pepper
- 1 cup bean sprouts, blanched
- 1 cup shredded nori
- 4 scallions, thinly sliced
- 1/2 cup kyurizuke (Japanese pickled cucumbers), sliced
- 1/2 cup dashi
- 1/2 cup water
- 1/4 cup rice wine vinegar
- 1/4 cup sake
