Chicken Katsu Curry Noodle Soup

• 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

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

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

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

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

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

6. Serve and garnish with chopped chives and slices of chilli.