Ingredients
  • Veggies of your choice (e.g. paprika, zucchini, pak choi, carrots, broccoli, etc.)
  • Teriyaki sauce
  • Udon noodles
  • Tofu or regular chicken breast
  • 50 grams flour
  • 100 ml milk of choice
  • Bread crumbs
  • Spices: salt, pepper, paprika
  • Others: olive oil, hot sauce

How To Prepare

This Udon noodle chicken katsu will level up your next friday night in. Just heat up your pan with some olive oil and throw in your washed and cut up veggies, sauté them on high heat for just a few minutes so your veggies can retain most of their nutrients and there is still some crunch. Add in your teriyaki sauce and let everything simmer for just 3-4 minutes, and then turn down the heat and add your Udon noodle. These just need 2-3 minutes to soften and get chewy. In the meantime, pat dry your tofu and cut in 1,5cm thick slices. Prepare your breading though by mixing flour and milk, add spices if you like, and then coat with bread crumbs. The only thing left to do is to pan fry them in some oil. Time to serve: plate your plate with the Udon noodle and add your katsu slices on top, garnish with some hot and then enjoy.