Japanese Noodles with Crispy Panko Chicken (55 Minutes)

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Experience the harmonious blend of flavors and textures in this Japanese-inspired noodle dish. It features perfectly cooked noodles tossed in a rich brown sauce, accompanied by julienned carrots and zucchini, and topped with crispy panko-crusted chicken. The dish is completed with an extra drizzle of the savory sauce and garnished with fresh scallions, creating a delightful meal that’s both visually appealing and bursting with flavor. Yum!

  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale

For the Crispy Panko Chicken:

  • 2 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup panko breadcrumbs
  • Vegetable oil for frying

For the Noodles:

  • 8 ounces Japanese noodles (such as udon or soba)
  • 2 medium carrots, julienned
  • 2 medium zucchinis, julienned

For the Brown Sauce:

  • 1/4 cup soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons sake or dry sherry
  • 1 tablespoon brown sugar
  • 1 teaspoon grated ginger
  • 2 cloves garlic, minced
  • 1 tablespoon cornstarch mixed with 2 tablespoons water

For Garnish:

  • Scallions, thinly sliced

Instructions

  1. Prepare Panko Chicken (20 minutes): Season chicken breasts with salt and pepper. Dredge in flour, dip in beaten eggs, and coat with panko breadcrumbs. Heat oil in a skillet and fry the chicken until golden and cooked through. Set aside and slice into strips once cooled.
  2. Cook Noodles (10 minutes): Cook the noodles according to package instructions. Drain and set aside.
  3. Sauté Vegetables (5 minutes): In the same pot, lightly sauté the julienned carrots and zucchini until just tender.
  4. Make Brown Sauce (5 minutes): In a small saucepan, combine soy sauce, mirin, sake, brown sugar, ginger, and garlic. Bring to a simmer. Add the cornstarch mixture to thicken the sauce.
  5. Combine Noodles and Sauce (5 minutes): Toss the cooked noodles and vegetables in the brown sauce until evenly coated.
  6. Assemble Dish (5 minutes): Serve the noodles and vegetables on plates. Top with sliced crispy panko chicken.
  7. Garnish and Serve (2 minutes): Drizzle extra sauce over the chicken and garnish with sliced scallions.

Notes

For a healthier option, the crispy panko chicken can be baked instead of fried if desired. Additionally, you can customize this dish by adding other vegetables like bell peppers or mushrooms, and for a vegetarian version, substitute the chicken with tofu or tempeh. Pair this dish with some steamed sea salt edamame, miso soup, and a refreshing salad for a complete meal. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 580
  • Sugar: 6g
  • Sodium: 1020mg
  • Fat: 20g
  • Carbohydrates: 65g
  • Fiber: 3g
  • Protein: 35g
  • Cholesterol: 120mg

Pair this with...

Sea Salt Edamame

Begin with fresh or frozen edamame pods. If frozen, give them a quick rinse under cold water. Bring a pot of water to a rolling boil, toss in the edamame, and let them cook for a few minutes until they're tender and bright green. Drain the water and transfer the edamame to a serving bowl. While they're still hot and a tad steamy, sprinkle a generous pinch of coarse sea salt over them. The crystals will cling to the pods, giving them a delightful salty crunch. Serve immediately and enjoy the process of squeezing those succulent soybeans straight from the pods into your mouth.

Miso Soup

For this simple delight, you’ll need 4 cups of dashi (a type of Japanese stock) or water, 3 tablespoons of miso paste (white or red, based on your preference), a bunch of chopped green onions, and some silken tofu, cut into cubes. Optional but delicious: a handful of wakame (dried seaweed) – it adds depth! First, warm your dashi or water in a pot. In a separate bowl, mix miso paste with a bit of the warm liquid till smooth. Add this mix back into the pot. Toss in tofu, wakame, and heat gently – don't boil, as this kills the miso's goodness! Once hot, pour into bowls, sprinkle green onions, and slurp away.

Miso Ginger Salad

Start by preparing a mix of your favorite salad greens; think romaine, iceberg lettuce, or baby greens. Toss in sliced radishes, shredded carrots, and sliced cucumbers for that refreshing crunch. For the dressing, whisk together white miso paste, freshly grated ginger, a dash of soy sauce, a bit of rice vinegar, and some sesame oil. If you like a touch of sweetness, a drizzle of honey or agave nectar will do the trick. Blend until smooth, adjusting the consistency with a little water if needed. Drizzle this punchy dressing over your greens and give it a good toss. Garnish with sliced green onions and a sprinkle of toasted sesame seeds if desired.

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