Oven Chicken Katsu Noodles
Oven Chicken Katsu Noodles
Ingredients
- 300 g chicken breast, chopped
- 1 red onion, chopped
- 1 red pepper, chopped
- 200 g noodles
- 2 tablespoons katsu curry paste
- 1 can coconut milk
- 500 ml chicken stock, more as needed
- as needed soy sauce, for drizzling, optional
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180
- 2
Place the chopped chicken breast, chopped red onion, and chopped red pepper into a suitable baking dish.
⏱️ 2 min
- 3
Add the katsu curry paste and the entire can of coconut milk to the dish.
⏱️ 1 min
- 4
Add the noodles to the dish.
⏱️ 1 min
- 5
Pour in 500 ml of chicken stock. Ensure the noodles are covered in the liquid. If they are not, add more stock as needed, adjusting based on the thickness of the coconut milk.
⏱️ 2 min
- 6
Stir all the ingredients together thoroughly with a spoon to ensure everything is well combined and the noodles are mixed into the sauce.
⏱️ 2 min
- 7
Gently push the noodles down into the liquid so they are mostly submerged.
⏱️ 1 min
- 8
Cover the baking dish tightly with aluminum foil.
⏱️ 1 min
- 9
Bake in the preheated oven for 35 minutes.
⏱️ 35 min•🌡️ 180
- 10
Halfway through the baking time (approximately 17-18 minutes), carefully remove the foil and stir the contents of the dish.
⏱️ 2 min
- 11
Re-cover the dish with foil and return it to the oven to complete the remaining baking time.
⏱️ 1 min
- 12
After 35 minutes, remove the dish from the oven. Ensure that the chicken is cooked through before serving.
⏱️ 1 min
- 13
Serve the Oven Chicken Katsu Noodles, optionally drizzling with soy sauce before eating.
⏱️ 1 min
Kitchen Tools
Oven Chicken Katsu Noodles
- 300 g chicken breast, chopped
- 1 red onion, chopped
- 1 red pepper, chopped
- 200 g noodles
- 2 tablespoons katsu curry paste
- 1 can coconut milk
- 500 ml chicken stock, more as needed
- as needed soy sauce, for drizzling, optional
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180 - 2
Place the chopped chicken breast, chopped red onion, and chopped red pepper into a suitable baking dish.
⏱️ 2 min - 3
Add the katsu curry paste and the entire can of coconut milk to the dish.
⏱️ 1 min - 4
Add the noodles to the dish.
⏱️ 1 min - 5
Pour in 500 ml of chicken stock. Ensure the noodles are covered in the liquid. If they are not, add more stock as needed, adjusting based on the thickness of the coconut milk.
⏱️ 2 min - 6
Stir all the ingredients together thoroughly with a spoon to ensure everything is well combined and the noodles are mixed into the sauce.
⏱️ 2 min - 7
Gently push the noodles down into the liquid so they are mostly submerged.
⏱️ 1 min - 8
Cover the baking dish tightly with aluminum foil.
⏱️ 1 min - 9
Bake in the preheated oven for 35 minutes.
⏱️ 35 min•🌡️ 180 - 10
Halfway through the baking time (approximately 17-18 minutes), carefully remove the foil and stir the contents of the dish.
⏱️ 2 min - 11
Re-cover the dish with foil and return it to the oven to complete the remaining baking time.
⏱️ 1 min - 12
After 35 minutes, remove the dish from the oven. Ensure that the chicken is cooked through before serving.
⏱️ 1 min - 13
Serve the Oven Chicken Katsu Noodles, optionally drizzling with soy sauce before eating.
⏱️ 1 min