Butterfly the chicken breast, then cover and bash to 2-3cm thickness, season with salt and pepper, then coat all over in plain flour. Dip the chicken breast in the egg, then panko breadcrumbs, pressing the breadcrumbs into the chicken breast, until coated all over.

Heat the oil for the Katsu chicken in a large pan and shallow fry the chicken, on medium heat, for 3-4 minutes on each side, until showing a golden colour, then transfer the chicken to a baking tray and bake for 10 minutes or until cooked through.

Bring a saucepan of water to the boil and cook the egg noodles according to packet instructions.

In a separate pan, heat the remaining oil in a pan and cook the garlic, red chilli and spring onion on medium heat, for 2-3 minutes, until then garlic is beginning to turn in colour. Add the soy sauce, dark soy sauce, tahini, honey and sriracha to the pan and stir to combine.

Once cooked, drain the noodles, then add to the along with mange tout and a small ladle of noodle water, the using a pair of tongs, toss until combined. Serve the noodles immediately, with the Katsu chicken breast. Garnish with spring onions and sesames seeds. Serve with sliced cucumber.