Katsu Stir fry

Katsu Stir fry

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Course Main Course
Cuisine Asian
Servings 4


  • 2 portions noodles
  • 2 tbsp. oil
  • 1 carrots thinly sliced
  • 6 button mushrooms thinly sliced
  • 1 red onions thinly sliced
  • 1 red pepper thinly sliced
  • 1 garlic cloves chopped
  • 1 red chilli chopped
  • 3 tbsp water
  • 2 chicken fillets shredded
  • 12 king prawns raw prawn tails, defrosted if needed
  • 3 tbsp katsu Sauce see recipe on website
  • ½ cucumber sliced in ribbons
  • 1 lime juice


  • Cook the noodles in simmering water with a drizzle of soy sauce as per pack instruction and keep warm until needed.
  • Meanwhile, place a wok over high heat and preheat for 2 minutes or so.
  • Drizzle the oil and add the vegetables. Cook for 2 minutes until coloured, stirring to ensure it catches colours.
  • Add the chicken pieces, and again, stir-fry for a further 1-2 minutes, shaking the pan to ensure all the vegetables are getting some heat and sear.
  • then, add some water and add the lid. Let the mixture cook with the lid on for 1-2 minutes
  • then, add the prawns, and katsu sauce. Add a drizzle extra of water , lime juice and soy sauce if needed.
  • Toss to coat and flavour the vegetables and place the lid back for a further minute or until the prawns are cooked through.
  • Remove the lid. check the seasoning and adjust if needed.
  • Add the noodles to the wok to toss again to combine. Transfer onto a serving dish and enjoy immediately with the fresh cucumber ribbon and extra lime juice.
Keyword chicken, curry, Kevin Dundon, prawn, stir fry

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