Chilled Pasta with Pork and Herbs

• 200 grams Spaghetti (1.4 mm)
• 150 grams Very thinly sliced pork
• 6 Shiso leaves
• 6 Mitsuba
• 2 Myoga ginger
• 2 Umeboshi
• 1 tbsp Soy sauce
• 1 tbsp Lemon juice
• 2 tbsp Olive oil

1. Pound the umeboshi (with the seed removed).
2. Combine the ingredients in a bowl.
3. Boil the pork and chill in cold water.
4. Drain excess water.
5. Boil the pasta.
6. Julienne the shiso, cut the mitsuba into 3 cm long pieces, julienne the myoga ginger.
7. Once the pasta has boiled, cool it under running water.
8. Drain the water and add 1 tablespoon of olive oil.
9. Place the pasta on a dish and top with the mitsuba, myoga ginger, and shiso.
10. Lastly, pour over the umeboshi dressing.

pork, leaves, ginger, soy sauce, lemon juice, olive oil

Taken from cookpad.com/us/recipes/143388-chilled-pasta-with-pork-and-herbs (may not work)