Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, griddle fried udon for weekend lunches. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Griddle Fried Udon for Weekend Lunches is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are nice and they look fantastic. Griddle Fried Udon for Weekend Lunches is something which I have loved my entire life.
Japanese udon noodles are thick and chewy - made from wheat flour. They are usually served in broth. But I think the noodles work very well in The key to this Stir Fried Udon Noodles is the stir-fry sauce.
To get started with this particular recipe, we have to first prepare a few components. You can have griddle fried udon for weekend lunches using 12 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Griddle Fried Udon for Weekend Lunches:
- Prepare 4 to 6 portions, Cooked udon noodles
- Take 3 leaves Cabbage
- Get 1 bag Bean sprouts
- Make ready 5 cm Carrot
- Prepare 1 pack Shiitake mushrooms
- Make ready 1 pack Enoki mushrooms
- Take 1 pack Shimeji mushrooms
- Make ready 1 pack Maitake mushrooms
- Prepare 300 grams Pork offcuts
- Get 2 tbsp Margarine
- Get 1 Vegetable oil (around 4 tablespoons)
- Make ready 1 Ponzu or dashi soy sauce to taste
Cornstarch or potato starch, for dusting (optional: Use flour if you don't have cornstarch or potato starch). You will be able to cook the food all at once, without having to cook in batches. A super satisfying dish perfect for lunch or dinner. Add the pork mince and continue to stir fry until browned.
Steps to make Griddle Fried Udon for Weekend Lunches:
- 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 the carrot, and remove the stem ends of the mushrooms.
- On a cold electric griddle, pour a generous amount of vegetable oil. (More oil will result in crunchier noodles)
- 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.
- Scatter cabbage, sprouts, mushrooms, and other vegetables on top of the noodles.
- Lay the pork slices on top.
- Scatter knobs of margarine on top.
- Cover with lid, set the heat to the highest temperature, and let it cook.
- Once steam builds up, open the lid a few times to let it escape. (Do not mix the noodles).
- Once the pork has cooked (the meat turns from pink to white), it's done!
- At this stage, toss the noodles and vegetables. The noodles should be browned and crisp like the photo.
- Serve the noodles on the plates, and pour ponzu, dashi soy sauce, or whatever condiments you prefer and enjoy.
Alternatively, you can cook frozen udon noodles in bowling water for a minute, then drain and add to the bowl first and. A wide variety of tortilla griddle options are available to you, such as feature, pans type. Cooking Outdoors On A Flat Top. Griddle Guys and Gals, this was a shorter video format to see if its more enjoyable to our audience. Yakiudon is stir-fried Udon noodles with meat and vegetables.
So that is going to wrap it up for this exceptional food griddle fried udon for weekend lunches recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
