Easy Chicken Katsu Noodles

Your favourite Chicken Katsu curry turned into a banging noodles dish. This is a classic TGB recipe but we’ve streamlined it to make it even easier and more time efficient!

Save as Favourite

Cook: 20 mins


Press GO to unleash The Good Bite step by step feature.

Bring a large saucepan of water to boil.
Heat oil in a skillet on low heat and add garlic. 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 ow simmer and leave to cook, stirring occasionally.
Whilst curry sauce is simmering, add chicken thighs to a large mixing bowl, season chicken thighs to taste with salt and pepper, then using your hands massage sesame oil and seasoning into chicken thighs.
Heat a non-stick pan on medium-high heat and add seasoned chicken thighs to pan. Sear for 3-4 mins, until turning golden and crispy, then flip and cook for a further 3-4 or until cooked through. Remove chicken thighs from pan and set aside. Add carrot, onion and pepper to pan and stir fry for 3-4 mins, until soft, then add ginger slices and cook for a further 1 min.
Now is a good time to get your noodles onto cook! Add to pan and leave them to separate. Once they are cooked but still have a nice chew to them, drain and add to pan with simmering curry sauce, followed by stir fried vegetables. Mix and toss to combine noodles with curry sauce.
Serve your katsu curry noodles immediately. Slice chicken thighs, and serve on top of noodles. Garnish with very thinly sliced spring onions.

Nutritional Info

Per serving:

Cals – 559

Carbs – 39g

Protein – 34g

Fat – 28g


Serves 4

For the curry Sauce:

  • 1/2 tbsp of neutral oil.
  • 3 cloves of garlic - finely chopped.
  • 2 tbsp of Katsu curry paste.
  • 200ml of light coconut milk.

For the noodles:

  • 1/2 tbsp of sesame oil.
  • 450g of boneless, skinless chicken thighs.
  • 1 carrot - cut into thin strips.
  • A small white onion - thinly sliced.
  • 1 red bell pepper - thinly sliced.
  • A small cube of ginger - very thinly sliced.
  • 4 nest of egg noodles.
  • 2-3 spring onion - very thinly sliced.

Login or sign up to add ingredients to your shopping list

Similar Recipes

Cook: 45 MINS

Roasted Sweet Red Pepper, N’duja & Tomato Soup with Shredded Chicken

WIth pieces of shredded chicken, hints of thyme, parmesan shavings and crispy N’duja, our Roasted

Cook: 30 mins

One Pot Cajun Chicken and Rice

Crispy Cajun chicken thighs in a simmering pot of rice and veg. So much flavour and a perfect meal

Cook: 25 MINS

Chilli Pesto, Chicken and Mozzarella Sandwich

This sandwich is so banging! Feel free to switch up the type of pesto if you’re not into chilli pe