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.
Story Behind this Recipe
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! Once the noodles have steamed and the liquid has evaporated, remove the lid. This is a sure hit for weekend dinners and lunch with friends at home.