Itsu katsu noodles recreation

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Make the katsu sauce: Heat 0.5 teaspoons vegetable oil in a small saucepan and soften 70 grams onion, finely diced for 10 minutes . Stir in 1.5 tablespoons plain flour and 1 tablespoons mild curry powder and cook for 1 minute. Gradually whisk in 180 milliliters low-sodium vegetable stock, then add 0.5 teaspoons sugar and 1 teaspoons Worcestershire sauce. Simmer, whisking, until thickened to a gravy consistency.

Step 2

Make the Thai sauce: Warm 190 milliliters light coconut milk and 1 tablespoons red Thai curry paste together in a separate pan, whisking until smooth. Simmer for 5 minutes .

Step 3

Cook the noodles: Cook 200g grams udon noodles (cooked) according to packet instructions, then drain.

Step 4

Stir-fry the ginger & greens: Heat 0.5 teaspoons sesame oil in a wok over high heat. Add 60 grams frozen edamame beans, podded, 50 grams frozen petits pois, 80 grams red pepper, thinly sliced and 80 grams leek, sliced and stir-fry for 5 minutes . Add 8 grams fresh ginger, grated and 1.5 teaspoons gluten-free soy sauce and toss for a further minute.

Step 5

Combine and finish: Add the noodles to the wok and toss through half the Thai sauce. Divide between bowls, spoon over the katsu sauce, and finish with 1 tablespoons fresh coriander, chopped and 20 grams crispy fried onions