Recipe Griddle Fried Udon for Weekend Lunches : Delicious and Easy For You To Try

Recipe Griddle Fried Udon for Weekend Lunches : Delicious and Easy For You To Try - If you are a housewife or a worker, you must be bothered if you have to cook for your family every day? Don't worry, because I will share simple and practical recipes for those of you who don't have much time to cook. A list of simple recipes that are practical and delicious are things that mothers at home must have so they don't get confused about what to cook. The name of the recipe this time is Griddle Fried Udon for Weekend Lunches. You are currently reading Recipe Griddle Fried Udon for Weekend Lunches : Delicious and Easy For You To Try. This recipe is easy to practice, you have to know how to make it because this recipe is from the chef or mother cookpad.japan been tested. Now let's move on to the main theme, namely ingredients and presentation suggestions...

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

Preparation steps:

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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