How to Make Appetizing Griddle Fried Udon for Weekend Lunches

Griddle Fried Udon for Weekend Lunches. 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.

The Professional Flat Top Griddle features restaurant style high sides and convenient grease drain. The griddle top comes pre-seasoned and is ready to cook on out of the box. We already had an older Camp Chef Weekender that has given us years of great service. You can have Griddle Fried Udon for Weekend Lunches using 12 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Griddle Fried Udon for Weekend Lunches

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

The secret to making perfect pancakes can matter a lot on how Weekends are meant for pancakes. If you can resist the temptation of sleeping in, you're one step Proper Griddle Temperatures for Eggs. Pancakes aren't the only food you can cook well on a griddle. While fat udon noodles topped with a curry sauce can be found all over Japan its thinner sibling soup-curry udon is more commonly served in This is the perfect summer lunch or light dinner, and it can be served at any temperature, from chilled through to warm.

Griddle Fried Udon for Weekend Lunches instructions

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 simple shared noodle dish collects. Served by the students themselves donning proper hair nets, aprons, gloves, and face masks. Balanced meals with full disclosure of food origins The mythical and romantic notions of Japanese respect, honor, and responsibility can be condensed into their public school lunches. Yakiudon is stir-fried Udon noodles with meat and vegetables. Yakiudon is very similar to Yasai Itame (stir-fried vegetables), but it is a more filling meal cooking with Udon noodles.