Recipe: Perfect Griddle Fried Udon for Weekend Lunches

Griddle Fried Udon for Weekend Lunches. Griddle Fried Udon for Weekend Lunches 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!

One of the most popular recipe categories on Just One Cookbook is quick and easy meals. Within this category, Yaki Udon (焼きうどん) has been one of readers' favorite dishes. Heat oil in a wok or skillet over high heat, add beef and stir fry until the meat is no longer pink. You can have Griddle Fried Udon for Weekend Lunches using 12 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Griddle Fried Udon for Weekend Lunches

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

Add napa cabbage and bean sprouts until the vegetables are cooked to crisp-tender. Add udon noodles, scallions, and the rest of the seasonings, and mix well. I love haystacks and wanted to make a fun Tex-Mex version for my family. The slightly raised edges keep oil, batter and other ingredients neatly contained.

Griddle Fried Udon for Weekend Lunches step by 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).
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..

This round cast iron griddle pan is the perfect tool for cooking pancakes, pizza, or Quesadilla. But dinner off the griddle is pretty amazing and we thing the world should know about it!. See more ideas about recipes, food, cooking recipes. Griddle-Seared Chicken with Caprese-Style Tomatoes When serving this griddle-seared chicken breasts with a traditional caprese salad, use marinated mozzarella balls and dress the salad with some of the oil from the container. This recipe by JeanMarie Brownson appeared in the Chicago Tribune.