Recipe of Award-winning Griddle Fried Udon for Weekend Lunches

Hello everybody, I hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, Recipe of Award-winning Griddle Fried Udon for Weekend Lunches. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Griddle Fried Udon for Weekend Lunches, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Griddle Fried Udon for Weekend Lunches delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Griddle Fried Udon for Weekend Lunches is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few ingredients. You can have Griddle Fried Udon for Weekend Lunches using 12 ingredients and 12 steps. Here is how you can achieve that.

This was a dish that my friend made for my husband's farewell dinner. It's so easy to make and stress-free since you don't need to mix the noodles. Once you put the noodles onto the electric griddle, do not mix or turn it over! Once the noodles have steamed and the liquid has evaporated, remove the lid. This is a sure hit for weekend dinners and lunch with friends at home. Recipe by masakoh mama

Ingredients and spices that need to be Make ready to make Griddle Fried Udon for Weekend Lunches:

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

Instructions to make 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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So that's going to wrap this up for this special food How to Make Ultimate Griddle Fried Udon for Weekend Lunches. Thanks so much for your time. I'm confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!