Griddle Fried Udon for Weekend Lunches

Source : Once You Wash The Ingredients Make Sure To Drain Thoroughly Or Else The Dish Will Be Too Watery For The Prep Work Roughly Chop The Cabbage Julienne T...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : December 17, 2021

Step:

  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)

    Griddle Fried Udon for Weekend Lunches recipe step 3 photo
  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.

    Griddle Fried Udon for Weekend Lunches recipe step 6 photo
  7. Scatter knobs of margarine on top.

    Griddle Fried Udon for Weekend Lunches recipe step 7 photo
  8. Cover with lid, set the heat to the highest temperature, and let it cook.

    Griddle Fried Udon for Weekend Lunches recipe step 8 photo
  9. Once steam builds up, open the lid a few times to let it escape. (Do not mix the noodles).

    Griddle Fried Udon for Weekend Lunches recipe step 9 photo
  10. Once the pork has cooked (the meat turns from pink to white), it's done!

    Griddle Fried Udon for Weekend Lunches recipe step 10 photo
  11. At this stage, toss the noodles and vegetables. The noodles should be browned and crisp like the photo.

    Griddle Fried Udon for Weekend Lunches recipe step 11 photo
  12. Serve the noodles on the plates, and pour ponzu, dashi soy sauce, or whatever condiments you prefer and enjoy.

    Griddle Fried Udon for Weekend Lunches recipe step 12 photo

Ingredients

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

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