How to Make Any-night-of-the-week Griddle Fried Udon for Weekend Lunches

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, griddle fried udon for weekend lunches. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Griddle Fried Udon for Weekend Lunches is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Griddle Fried Udon for Weekend Lunches is something which I’ve loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook griddle fried udon for weekend lunches using 12 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Griddle Fried Udon for Weekend Lunches:

1. Get 4 to 6 portions, Cooked udon noodles
2. Get 3 leaves Cabbage
3. Make ready 1 bag Bean sprouts
4. Prepare 5 cm Carrot
5. Take 1 pack Shiitake mushrooms
6. Prepare 1 pack Enoki mushrooms
7. Take 1 pack Shimeji mushrooms
8. Take 1 pack Maitake mushrooms
9. Take 300 grams Pork offcuts
10. Take 2 tbsp Margarine
11. Take 1 Vegetable oil (around 4 tablespoons)
12. Get 1 Ponzu or dashi soy sauce to taste

Steps to make Griddle Fried Udon for Weekend Lunches:

1. Once you wash the ingredients, make sure to drain thoroughly or else the dish will be too watery.
2. For the prep work, roughly chop the cabbage, julienne the carrot, and remove the stem ends of the mushrooms.
3. On a cold electric griddle, pour a generous amount of vegetable oil. (More oil will result in crunchier noodles)
4. Place the udon noodles on top. I used 5 portions. We eat a lot in our family, so we usually use 6 portions of noodles for 4 people.
5. Scatter cabbage, sprouts, mushrooms, and other vegetables on top of the noodles.
6. Lay the pork slices on top.
7. Scatter knobs of margarine on top.
8. Cover with lid, set the heat to the highest temperature, and let it cook.
9. Once steam builds up, open the lid a few times to let it escape. (Do not mix the noodles).
10. Once the pork has cooked (the meat turns from pink to white), it's done!
11. At this stage, toss the noodles and vegetables. The noodles should be browned and crisp like the photo.
12. Serve the noodles on the plates, and pour ponzu, dashi soy sauce, or whatever condiments you prefer and enjoy.

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