How to Prepare Delicious Griddle Fried Udon for Weekend Lunches

Without fail making ultimate Griddle Fried Udon for Weekend Lunches easy, tasty, practical.

Good Evening every body, at this time you get present recipe Griddle Fried Udon for Weekend Lunches with 12 ingredients and 12 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 12 ingredients and 12 stages of easy cooking Griddle Fried Udon for Weekend Lunches.

Ingredients for Griddle Fried Udon for Weekend Lunches

1. Prepare : to 6 portions, Cooked udon noodles.

2. Prepare : leaves Cabbage.

3. Needed : Bean sprouts.

4. Prepare : Carrot.

5. Prepare : pack Shiitake mushrooms.

6. Needed : pack Enoki mushrooms.

7. Prepare : pack Shimeji mushrooms.

8. Needed : pack Maitake mushrooms.

9. Prepare : Pork offcuts.

10. Prepare : Margarine.

11. Prepare : Vegetable oil (around 4 tablespoons).

12. Needed : Ponzu or dashi soy sauce to taste.

If all ingredients Griddle Fried Udon for Weekend Lunches it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking 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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