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85pPrice per unit
56.7p/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Season the flour and sprinkle over the chicken. Dip the chicken in the egg and then in the panko crumbs to evenly coat.
Heat the oil in a frying pan and fry the chicken on a low heat for 10 minutes, turning occasionally until cooked throughout with no pink meat and juices run clear. Remove and keep warm.
Meanwhile, cook the udon noodles in a pan of boiling water for 6 minutes then add the edamame beans for 3 minutes, then drain well.
Wipe the frying pan out with kitchen paper and heat 1 tbsp oil. Fry the carrots and salad onions for 3 minutes, stir in the katsu curry sauce and 100ml water and cook for 1 minute, stir in the noodles and beans and warm through. Serve the noodles topped with the chicken cut into 2cm wide strips.
Typical values per serving when made using specific products in recipe
Energy | 2,286kJ/ 542kcals |
---|---|
Fat | 12g |
Saturated Fat | 3.4g |
Carbohydrates | 65g |
Sugars | 8.4g |
Fibre | 6.9g |
Protein | 40g |
Salt | 1.7g |
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