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Sesame crumbed chicken

Name: Sesame crumbed chicken
Cook time: 25 min
Yield: 2
Cuisine: Tokyo, Japan

with mushrooms and coconut miso broth

Ready in around 25 mins

RECIPE FACT:

Miso has a long history that can be traced back over 1300 years, and it is thought to have arrived from ancient China to Japan in the seventh century.

Nutritional Info:

Energy: 3,347kJ (800kcal)
Protein: 55g
Carbohydate: 95g
Sugars: 19g
Fat, total:21g
Saturated:9g
Sodium:1,454mg
Contains:Gluten, Sesame, Soy, Wheat

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE CHICKEN:
Line an oven tray with baking paper. Remove the katsu chicken breasts from their packaging and cut each breast into 5-6 pieces. Add the chicken into a mixing bowl and season with salt and pepper. Add the sesame crumb and toss to coat. Place the coated chicken onto the tray and bake for 12-15 mins or until the cook through.
2. TO PREPARE THE NOODLES AND VEGETABLES:
Place the udon noodles into a heat proof bowl. Pour over the hot water from the kettle to loosen the noodles. Leave to soak for 3-4 mins then gently loosen with a fork and drain well into a colander. Slice the mushrooms and set aside. Cut the root end off the bok choy and discard. Slice the stalk and leaves into 1 cm slices. Remove the stem from the lime leaves and slice finely. Roughly chop the coriander leaves including stalk and set aside.
3. TO COOK THE RAMEN:
Heat a drizzle of oil in a large non-stick frying pan or a wok over a medium high heat. Once hot add the mushrooms, bok choy stalks, edamame, season with salt and pepper and cook for 2-3 mins. Shake then add the coconut miso broth, lime leaf, noodles, bok choy leaves and bring to a simmer for 2-3 mins until hot.
TO SERVE:
Serve the noodles, vegetables and broth into bowls. Top with the katsu chicken and finish with chopped coriander.