Chicken Katsu Ramen
Chicken Katsu served over ramen noodles and broth for a quick 15 minute snack if you have the chicken katsu prepped in your freezer.
Servings: 1 serving
Calories: 513kcal
Ingredients
- 2½ oz ramen noodles gluten free if needed
- 3 oz chicken katsu
- 1 egg
- ¼ cup shredded carrots
- 1 tbsp green onions sliced
- 1 tsp soy sauce
- ½ tsp chicken bouillon
- 1 cup chicken stock or bone broth
Instructions
For the Egg
- Start a pot of water over high heat and bring to a boil. Add in the egg and boil for 1 minute.
- Add a lid and remove from the heat. Let rest for 6-8 minutes then rinse with cold water to stop the cooking. Remove from shell.
For the Ramen
- In a pot bring the chicken stock, soy sauce, and chicken bouillon to a light boil.
- Once boiling add in the noodles and cook until soft.
- Cut your green onions on a bias and shred the carrots into ribbons
- Reheat your katsu in the air fryer on 400°F until it is heated through. Cut into slices. The recipe for the Katsu is linked in the ingredient list above. I have this in my freezer as part of Snack City at all times to make it easy for uses like this.
- Once the noodles have finished, add the broth and noodles to a bowl. Top with the carrots, egg, chicken and green onions.
Nutrition
Calories: 513kcal | Carbohydrates: 61.8g | Protein: 40.4g | Fat: 11.6g