Katsu Miso Goya Nasu Udon

Katsu Miso Goya Nasu Udon is a flavorful and nutritious dish that combines crispy katsu with the earthy flavors of miso, bitter goya, and tender eggplant, all served over hearty udon noodles. This Paleo-friendly meal is both satisfying and packed with vibrant colors and textures.

Ingredients

• Chicken breast - 200 grams
• Almond flour - 100 grams
• Egg - 1 large
• Coconut oil - 2 tablespoons
• Miso paste - 2 tablespoons
• Goya (bitter melon) - 100 grams, thinly sliced
• Eggplant - 100 grams, sliced
• Udon noodles (Paleo-friendly, zucchini noodles can be used) - 200 grams
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Prepare the udon noodles according to package instructions or spiralize zucchini into noodles if using a Paleo alternative.
2. In a shallow bowl, beat the egg and season it with salt and black pepper.
3. Place almond flour in another shallow dish.
4. Dip the chicken breast in the egg mixture, then coat it with almond flour, pressing firmly to adhere.
5. Heat coconut oil in a skillet over medium heat. Once hot, add the coated chicken and cook for about 5-6 minutes on each side, until golden brown and cooked through. Remove from skillet and let rest.
6. In the same skillet, add sliced goya and eggplant. Sauté for about 5-7 minutes until softened.
7. Add minced garlic and grated ginger to the skillet, cooking for an additional 1-2 minutes until fragrant.
8. Stir in miso paste and a splash of water to create a sauce, mixing well to coat the vegetables.
9. Slice the cooked chicken into strips.
10. Serve the udon noodles topped with the sautéed vegetables, sliced chicken, and garnish with chopped green onions.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 40 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 80 mg
• Total Fat: 25 g
• Saturated Fat: 7 g
• Unsaturated Fat: 18 g
• Water: 0.5 L

Health Benefits

• Rich in protein from chicken, promoting muscle health.
• High in fiber from vegetables, aiding digestion.

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