Katsu Chicken Noodles (HC)
Ingredients
- 1 tsp olive oil
- 1 chicken fillet, diced
- ½ red pepper, sliced
- ½ onion, diced
- 3 tbsp peas (fresh or frozen)
- ½ carrot, cut into batons
- ½ tin coconut milk
- 120ml boiling water
- ½ stock cube
- 1 tsp soy sauce (low sodium)
- 1 tbsp katsu curry paste
- 1 tsp curry powder
- 1 tsp garlic powder
- 60g noodles
- ½ spring onion, sliced
- 1 tsp sesame seeds (optional)
- 1 tbsp fresh coriander, chopped (optional)
Instructions
Heat the olive oil in a large saucepan over medium heat. Add the diced chicken and seal on all sides until lightly golden.
Add the red pepper, onion, peas, carrots, coconut milk, boiling water, stock cube, soy sauce, katsu curry paste, curry powder and garlic powder.
Stir well to combine, then bring to a gentle boil.
Once the mixture reaches a boil, add the noodles.
Reduce the heat and simmer for 8–10 minutes, stirring occasionally, until the noodles are cooked and the vegetables are tender.
Add a little extra water if needed to reach your desired consistency, and taste test to adjust seasoning if required.
Serve topped with sliced spring onion, sesame seeds and coriander (if using).