Chicken High Protein Katsu Noodles

Chicken Katsu Udon Noodles

What's not to love about our Chicken Katsu Udon Noodles? You take the classic Chicken Katsu Curry and you add noodles. Simple but delicious.

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Cook: 25 MINS

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For the Crispy Chicken Fillet, lay chicken breast on a board and butterfly by slicing each chicken breast in half horizontally, leaving you with four thin pieces of chicken breast. Beat egg in a medium bowl. Add plain flour and panko breadcrumbs to two separate large bowls.
Lay and coat both sides of each piece of chicken breast in plain flour, then dip in egg, followed by panko breadcrumbs. Press breadcrumbs into chicken breast to ensure they are well stuck, then set aside Pan fry chicken breast in two batches. To do so, heat 1 tbsp of groundnut oil in a large pan, then add 2 pieces of breaded chicken breast and cook for 3 mins on one side, until breadcrumbs are golden, then flip and repeat before transferring to a baking tray. Repeat for second batch, then bake all 4 Crispy Chicken fillets for 15mins, until cooked through.
Heat oil in a skillet on low heat and add garlic and red chilli. Sauté for 1-2 mins, then add katsu curry paste. Stir well and cook for 2-3 mins, stirring regularly until paste thickens, then add light coconut milk. Stir vigorously with a spatula or whisk until fully combined, bring pan to a very low simmer and leave to cook, stirring occasionally.
Once the katsu sauce has thickened slightly. Add straight to wok udon noodles, carrots and green beans. Mix and toss to combine noodles and veg with curry sauce.
Serve your katsu curry noodles immediately. Slice crispy chicken, and serve on top of noodles. Garnish with very thinly sliced spring onions and sesame seeds.

Nutritional Info

Per serving:

Cals – 596
Fat – 14.7g
Carbs – 81.7g
Protein – 33.1g

Ingredients

Serves 4

For the crispy chicken:

  • 2 large chicken breast.
  • 50g of plain flour.
  • 2 eggs - beaten.
  • 150g of panko breadcrumbs + salt and pepper seasoning.
  • Tbsp of oil, for frying.

For the curry sauce:

  • Tbsp of oil, for frying.
  • 1/2 an onion - finely chopped.
  • 2 cloves of garlic - grated.
  • 1 red chilli - seeds removed. finely chopped.
  • 3 tbsp of katsu curry paste
  • 300ml of light coconut milk.
  • Tbsp of soy sauce.
  • Tbsp of honey.

For the noodles:

  • 4 packs of straight to wok udon noodles.
  • A handful of green beans.
  • 1 small carrot - finely chopped.

To garnish (optional)

  • Spring onion - finely chopped.
  • Sesame seeds.

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