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.