This crumbed pork katsu is absolutely delicious, and it’s also one of those dishes you can plate up to look as good as it tastes. Get ready to go pro tonight!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
sweet chilli sauce
soy sauce(ContainsGluten, Soy)
rice wine vinegar (or white wine vinegar)
Bring a medium saucepan of water to the boil. Thinly slice the carrot (unpeeled) into half-moons. Thinly slice the red capsicum. Trim and halve the green beans. Roughly chop the coriander.
Place the plain flour and salt in a shallow bowl. In a second shallow bowl, whisk the egg. Place the panko breadcrumbs in the third shallow bowl. Pull the pork schnitzels apart (they may be stuck together). Dip the pork in the flour, followed by the egg, and finally in the panko breadcrumbs. Place the crumbed pork on a plate. TIP: Use one hand for the wet ingredients and one hand for the dry ingredients to stop your hands getting too messy!
Add the udon noodles (see ingredients list) to the saucepan of boiling water and cook until just tender, 8-10 minutes. Drain and refresh under cold water. Return the noodles to the saucepan, add the sweet chilli sauce and soy sauce and toss to coat. Set aside.
While the noodles are cooking, heat a large frying pan over a medium-high heat. Add enough olive oil to coat the base of the pan. When the oil is hot, add 1/2 the crumbed pork. Cook until golden and cooked through, 1-2 minutes each side. Transfer to a plate lined with paper towel. Repeat with the remaining pork.
Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the carrot, capsicum and green beans and cook until tender, 6-7 minutes. Add the udon noodle mixture and toss to coat until heated through, 1 minute. Season to taste with salt and pepper. In a small bowl, combine the mayonnaise and rice wine vinegar.
Thinly slice the pork katsu. Divide the udon noodles and vegetables between bowls. Top with the sliced pork katsu. Drizzle with the mayo mixture and sprinkle with the coriander.