🤙Chicken Katsu Noodle Bowl🤙

Noodle Ingredients

Chow mein noodles

2 chicken breast, pounded thin-ish

2 cups shredded napa cabbage (I used regular cabbage today)

1 red or yellow bell pepper, sliced thin

1 zucchini, sliced thin

1 shredded carrot

1.5 cups panko breadcrumbs

2 eggs beaten

1.5 cup flour

3/4 cup oil for frying

Lime (optional)

Katsu sauce/drizzle

2 tbsp ketchup

2 tsp Worcestershire sauce

2 tsp hoisin

1.5 tsp oyster sauce

.5 tsp water (to loosen it up a bit)

.5 tsp rice wine vinegar

Noodle Sauce

1/4 cup soya sauce

2 tbsp hoisin

1 tsp sriracha

1 tsp sesame oil

2 cloves garlic, minced

1 tbsp fresh grated ginger

2 tbsp water

2 tbsp sweet soya sauce

.5 tsp chili oil

1 tbsp brown sugar

Mix all the ingredients for the katsu sauce and set aside

Mix together ingredients for the noodle sauce and set aside

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)

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.

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.

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)

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.

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 ***