Katsu Noodles
These katsu noodles are really easy to make and ready in 30 minutes! You can use any noodles you like here, I’ve used egg noodles but udon would be delicious too!
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What ingredients do you need for this dish (includes possible substitutions)?
Onion: brown is best here as red may colour the sauce slightly.
Carrots: essential, adds sweetness to the sauce!
Ginger and garlic: adds an aromatic depth of flavour.
Curry powder: essential to the recipe!
Coconut milk: gives the sauce a richness and slight sweetness.
Soy sauce: seasons the dish!
FAQ
What’s the best way to store this dish?
Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.
Can this be frozen?
Yes! Just place in an airtight container then defrost in the fridge overnight or in the microwave.
If you’re looking for another noodle dish, be sure to try out these recipes:
Katsu Noodles
Ingredients
- 1 onion, finely sliced
- 1 carrot, halved lengthways then finely sliced
- 1 tsp chopped ginger
- 2 garlic cloves, finely chopped
- 2 tbsp curry powder
- 1 400g can coconut milk
- 100ml water
- 1 tsp soy sauce
- 300g egg noodles (dry weight), cooked
- Oil, salt
- Topping: crunchy chilli oil, spring onion
Method
- In a large frying pan, add 1-2 tbsp oil then add then onion and carrots. Cook until softened and sweet, about 10 minutes. Stir often.
- Add the ginger, garlic and curry powder. Cook for two minutes, stir often.
- Add the coconut milk and water. Bring to a simmer for 5 minutes.
- Meanwhile, cook the noodles according to packet instructions.
- Add the soy sauce and the noodles, stir to combine. And that’s it!
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