BULDAK CARBONARA KATSU

If you love instant noodles and carbonara, this dish is a must-try! Enjoy a delicious twist with spicy, cheesy Buldak Carbonara noodles served over a crispy chicken katsu cutlet. Topped with a knob of butter, crispy bacon lardons, an egg yolk, and extra grated Parmesan.

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BULDAK CARBONARA KATSU

SERVES: 1 /MADE IN: 30-40 MINS /DIFFICULTY /MEDIUM/ MEATY

INGREDIENTS

X1 130g Buldak Carbonara Ramen Noodles

1 large chicken breast

1 large egg

2 egg yolks

50g plain flour

100g panko breadcrumbs

125g smoked lardons

30g grated parmesan, extra to garnish

Knob of butter

Salt and pepper, to season

Neutral oil, like rapeseed or vegetable, for frying

METHOD

1. Place the chicken breasts on a chopping board and cover with a sheet of parchment paper. Using a rolling pin or frying pan, pound the chicken until it is an even thickness.

2. Grab 3 shallow bowls. Fill one of them with the flour with a good sprinkle of salt. Crack 1 egg in the second bowl and beat well. Fill the panko breadcrumbs in the other.

3. Coat the chicken in the flour and then shake off any excess. Dip into the beaten egg and finally the panko breadcrumbs. 

4. Pour enough oil into the frying pan until it's half way and bring it to a medium temperature. Cook 3-4 minutes on each side until cooked through and golden brown. Transfer to a tray and keep warm in a low oven while you prepare the Buldak carbonara noodles.

5. Fill a large saucepan with water and bring to a boil. Add the Buldak noodles and cook until tender. Drain but reserve about 8 tablespoons of the starchy noodle water. Return the noodles to the saucepan and add the reserved water, seasoning sachets, 1 egg yolk, grated Parmesan, and a good sprinkle of cracked black pepper. Mix until well combined.

6. Place a non-stick frying pan on medium heat and add the lardons. Fry on each side for 3 minutes or until golden and crisp. 

7. To serve, top the katsu with the carbonara noodles before garnishing with crispy lardons, a knob of butter, an egg yolk, extra grated parmesan and cracked black pepper.