Katsu Udon Noodle

Katsu Udon Noodle is a delightful Paleo twist on the traditional Japanese dish, featuring tender udon noodles made from almond flour and a crispy chicken katsu. This satisfying meal is packed with flavor and nutrients, making it a perfect supper option.

Ingredients

• Almond flour - 1 cup
• Egg - 1 large
• Salt - 1/2 teaspoon
• Chicken breast - 250 grams
• Coconut aminos - 2 tablespoons
• Udon noodles (Paleo) - 200 grams
• Bone broth - 500 milliliters
• Green onions - 2, chopped
• Sesame oil - 1 tablespoon
• Vegetable oil (for frying) - 1/2 cup
• Seaweed (nori) - 1 sheet, cut into strips

Steps

1. In a mixing bowl, combine almond flour, salt, and an egg to form a dough. Knead gently until smooth.
2. Roll the dough into a 1 cm thick sheet and cut into noodle shapes, resembling udon. Set aside.
3. Pound the chicken breast to an even thickness, then dip in coconut aminos, followed by the remaining almond flour to coat.
4. Heat vegetable oil in a frying pan over medium heat. Fry the chicken for about 4-5 minutes on each side until golden brown and cooked through. Remove and let it rest.
5. In a pot, bring the bone broth to a simmer and add the prepared udon noodles. Cook for 3-4 minutes until tender.
6. In a separate pan, heat sesame oil and sauté half of the chopped green onions for 1-2 minutes.
7. Slice the fried chicken into strips.
8. To serve, divide the noodles and broth between two bowls, top with chicken strips, sautéed green onions, and nori strips.

Nutrition

• Calories: 580
• Protein: 40 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 150 mg
• Total Fat: 30 g
• Saturated Fat: 5 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• High in protein from chicken, supporting muscle growth and repair.
• Rich in healthy fats from almond flour and sesame oil, promoting heart health.

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