White Boy Udon & Chicken Katsu

Ready in 45 minutes

Udon Noodle Soup w/ Chicken Katsu & Rice


2 Chicken Thighs; Whole
1 Package Udon Noodles
3 Green Onions; Sliced
1/4 lb Oyster Mushrooms; Rough Chopped
1/8 lb Bean Sprouts
4 cloves Garlic; Chopped
1/4 lb snow peas
1 cup jasmine rice
2 cups Chicken Broth
3 Tbs Sriracha Sauce
1 Tbs Soy Sauce
Salt and Pepper
1 Cup Vegeteble Shortening
1 Tbs Rice Wine Vinegar
1 Tbs Butter
1 Cup Flour
1 Cup Bread Crumbs
2 Eggs
1.5 Cups Water

Original recipe makes 2 Servings




Cook Rice per package

When rice is finished, add butter, salt and pepper to taste, and rice wine vingegar. Stir and cover/keep warm.

Udon Soup:

Bring Chicken Stock, Water & Soy Sauce to a simmer

Add Veggies, reserving a handful of sliced green onions

Bring back to simmer, simmer 5 mins

Add Udon noodles, Bring back to simmer, simmer 5 mins

Chicken Katsu:

Bring Vegetable Shortening to 350F

Fry reserved green onions to golden brown, drain/set aside

Mix Eggs

Dry thighs, dredge in flour, then egg, then coat thoroughly in bread crumbs

Fry to golden brown (~4 mins/side)

Cut into strips


On a small plate, create a pile of rice, garnish with fried green onions

Spood udon mixture into bowl

Next to rice put 1/2 of chicken

Add 2nd half of chicken to top of udon bowl

Add Sriracha sauce to taste :)

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Calories Per Serving: 3434 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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