Chicken Katsu Curry Noodle Soup

5mins Prep time

15mins Cook time

4 Serves

You'll need:

1 Jar of Bay’s Kitchen Katsu Curry Stir-in Sauce
144g Bay’s Kitchen Concentrated Chicken Stock
1.2 Litre Water
250g Carrots
250g Rice noodles
200g Cooked chicken (approximately 2 breasts), shredded
150g Edamame beans

To Serve:

5g Chives, chopped
1 Red or green chilli*, finely sliced

Nutrition (per serve):

Kcal – 488
Fat – 12g
of which saturates – 5.3g
Carbohydrates – 63g
of which sugars – 9.4g
Fibre – 6g
Protein – 20g
Salt – 2.4g

Step #1

Put the Bay’s Kitchen Katsu Curry Stir-in Sauce into a pan and heat over a medium heat for a few minutes.

Step #2

Mix the Bay’s Kitchen Concentrated Chicken Stock and water in a pan and bring to the boil.

Step #3

Peel the carrots and cut into discs. Add these to the pan and boil for 3 minutes.

Step #4

Add the rice noodles and cook for a further 10 minutes (or according to the packet instructions).

Step #5

Once the noodles are cooked, remove from the heat and stir through the edamame beans and the shredded chicken.

Step #6

Serve and garnish with chopped chives and slices of chilli.

Stir, Simmer & Serve

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