Griddle Fried Udon for Weekend Lunches

• 4 to 6 portions, Cooked udon noodles
• 3 leaves Cabbage
• 1 bag Bean sprouts
• 5 cm Carrot
• 1 pack Shiitake mushrooms
• 1 pack Enoki mushrooms
• 1 pack Shimeji mushrooms
• 1 pack Maitake mushrooms
• 300 grams Pork offcuts
• 2 tbsp Margarine
• 1 Vegetable oil (around 4 tablespoons)
• 1 Ponzu or dashi soy sauce to taste

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.
4. (More oil will result in crunchier noodles)
5. Place the udon noodles on top.
6. I used 5 portions.
7. We eat a lot in our family, so we usually use 6 portions of noodles for 4 people.
8. Scatter cabbage, sprouts, mushrooms, and other vegetables on top of the noodles.
9. Lay the pork slices on top.
10. Scatter knobs of margarine on top.
11. Cover with lid, set the heat to the highest temperature, and let it cook.
12. Once steam builds up, open the lid a few times to let it escape.
13. (Do not mix the noodles).
14. Once the pork has cooked (the meat turns from pink to white), it's done!
15. At this stage, toss the noodles and vegetables.
16. The noodles should be browned and crisp like the photo.
17. Serve the noodles on the plates, and pour ponzu, dashi soy sauce, or whatever condiments you prefer and enjoy.

portions, cabbage, sprouts, carrot, pack shiitake, pack enoki mushrooms, pack, pack maitake mushrooms, offcuts, margarine, vegetable oil, ponzu

Taken from cookpad.com/us/recipes/148882-griddle-fried-udon-for-weekend-lunches (may not work)