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🤙Chicken Katsu Noodle Bowl🤙
🤙Chicken Katsu Noodle Bowl🤙

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We hope you got insight from reading it, now let’s go back to 🤙chicken katsu noodle bowl🤙 recipe. You can cook 🤙chicken katsu noodle bowl🤙 using 30 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to make 🤙Chicken Katsu Noodle Bowl🤙:
  1. You need Noodle Ingredients
  2. You need Chow mein noodles
  3. Take 2 chicken breast, pounded thin-ish
  4. You need 2 cups shredded napa cabbage (I used regular cabbage today)
  5. Provide 1 red or yellow bell pepper, sliced thin
  6. Get 1 zucchini, sliced thin
  7. Take 1 shredded carrot
  8. Provide 1.5 cups panko breadcrumbs
  9. You need 2 eggs beaten
  10. Get 1.5 cup flour
  11. Provide 3/4 cup oil for frying
  12. Provide Lime (optional)
  13. Take Katsu sauce/drizzle
  14. Use 2 tbsp ketchup
  15. Use 2 tsp Worcestershire sauce
  16. Use 2 tsp hoisin
  17. Prepare 1.5 tsp oyster sauce
  18. Provide .5 tsp water (to loosen it up a bit)
  19. Get .5 tsp rice wine vinegar
  20. Use Noodle Sauce
  21. Prepare 1/4 cup soya sauce
  22. You need 2 tbsp hoisin
  23. Prepare 1 tsp sriracha
  24. Use 1 tsp sesame oil
  25. Provide 2 cloves garlic, minced
  26. Use 1 tbsp fresh grated ginger
  27. Take 2 tbsp water
  28. Provide 2 tbsp sweet soya sauce
  29. Use .5 tsp chili oil
  30. Use 1 tbsp brown sugar
Instructions to make 🤙Chicken Katsu Noodle Bowl🤙:
  1. Mix all the ingredients for the katsu sauce and set aside
  2. Mix together ingredients for the noodle sauce and set aside
  3. Beat chicken breast thin,season with salt and pepper, dredge in flour, the in your 2 heated eggs, then into your panko breadcrumbs (set aside 5 min just to allow breadcrumbs time to meet the chicken and become friends lol)
  4. In a large wok, fill with water.. bring to boil and boil your noodles for 5 min. Drain the noodles in colander and let sit while you cook the veg.
  5. In large pan, add oil and brown your chicken breast on both sides, cook through OR you can finish cooking the chicken through by placing in a 400°F oven for 10 min to ensure chicken is cooked through.
  6. In the screaming hot wok (the one you used for noodles above), add 1/4 of your noodle sauce and toss in all your veggies. Cook veggies for 5-8 min (cook through but still remaining crisp)
  7. Toss your noodles into the wok. Add the remaining of your noodle sauce and toss.so.that everything is combined cooking for another 5 min or so.
  8. To serve: place noodles in a bowl, cut up your chicken breast into slices. Top/ drizzle with as much katsu sauce as you want and ENJOY♡♡ *** I squeezed a little bit of fresh lime juice on mine just for that citrus hit… optional but recommended ***

Repeat again to create an extra crispy crust. Divide among shallow bowls, top with chicken katsu and pour over hot curry sauce. Scatter with spring onions and serve with pickles and rakkyo.. Note • Udon noodles are available from select. Udon Broth with Udon Noodles, seasoned Mixed Vegetables, and strips of Panko-breaded Chicken Breast. (Contains Fish Flakes).

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