Chicken Katsu Ramen

About This Recipe

Chicken Katsu served over ramen noodles and broth for a quick 15 minute snack if you have the chicken katsu prepped in your freezer.

Ingredients

• 2½ oz ramen noodles (gluten free if needed)
• 3 oz chicken katsu
• 1 egg
• ¼ cup shredded carrots
• 1 tbsp green onions (sliced)
• 1 tsp soy sauce
• ½ tsp chicken bouillon
• 1 cup chicken stock (or bone broth)

Instructions

1. Start a pot of water over high heat and bring to a boil. Add in the egg and boil for 1 minute.
2. Add a lid and remove from the heat. Let rest for 6-8 minutes then rinse with cold water to stop the cooking. Remove from shell.
3. In a pot bring the chicken stock, soy sauce, and chicken bouillon to a light boil.
4. Once boiling add in the noodles and cook until soft.
5. Cut your green onions on a bias and shred the carrots into ribbons
6. Reheat your katsu in the air fryer on 400°F until it is heated through. Cut into slices. The recipe for the Katsu is linked in the ingredient list above. I have this in my freezer as part of Snack City at all times to make it easy for uses like this.
7. Once the noodles have finished, add the broth and noodles to a bowl. Top with the carrots, egg, chicken and green onions.