Chicken Katsu Noodle Soup

Using mayonnaise to stick the breadcrumbs to the chicken saves egg wastage and adds seasoning. Different brands of noodles vary in how they absorb liquid, so you might need a touch more stock to make it soupy.

Hands-on time 20min. Cooking time about 25min. Serves 1

FOR THE KATSU

1 small skinless chicken breast 40g panko breadcrumbs 1tbsp mayonnaise

FOR THE SOUP

• 2tsp vegetable oil, plus extra to shallow fry

• 1 carrot, halved lengthways and thinly sliced

• 4 spring onions, sliced

• 2tsp medium curry powder

• 400ml hot chicken stock

• 100ml coconut milk

• 1 nest (50g) dried fine egg noodles

• 1-2tsp soy sauce

• Sesame seeds, to sprinkle, optional

1 Bash chicken breast between

2 sheets of baking parchment or clingfilm with a rolling pin, to flatten to an even thickness. Put breadcrumbs into a shallow bowl and season. Brush chicken all over with the mayonnaise, then lay it in the breadcrumbs, pressing to coat it all over. Set aside while you make the soup.

2 Heat oil in a medium pan and fry carrot and most of the spring onions (reserving some for garnish) over low heat for 3min, until slightly softened. Add curry powder and fry, stirring, for 1min. Stir in the stock and coconut milk and simmer for 5min. Cover and keep warm.

3 Heat a shallow layer of oil in a small-medium non-stick frying pan over medium heat. Cook chicken for 4-5min per side, or until dark golden and cooked through. Remove to a plate lined with kitchen paper while you finish the soup.

4 Bring soup to the boil, add noodles and simmer for 3-5min, until just tender. Season to taste with soy sauce. Ladle soup into a bowl, slice chicken katsu and arrange on top, sprinkle over reserved spring onions and sesame seeds, if using. Serve.

PER SERVING 752cals, 42g protein, 39g fat (17g saturates), 7g carbs (1g total sugars), 1g fibre