katsu noodles

53g protein 350 cls


Fry the onions in the vegetable oil until soft – around eight minutes, then add the garlic. Stir for a minute or two. Then add the carrots and cook for a few more minutes.

Add the curry powder and stir well. After cooking through for a few minutes, add the flour a little at a time and continue to combine.

Add the chicken stock a little at a time, whisking well and making sure all the flour is combined and there are no lumps.

simmer for 10-15 to let it thicken

Using a stick blender, blitz the ingredients into a smooth sauce. If you don’t have a stick blender, you can use a food processor or blender.

Keep stirring the sauce on a low heat and continue to simmer.

Add the soy sauce to season as well as the honey or sugar. You could add salt, but I personally don’t think it needs it as the soy is already salty.

You can add more water if the sauce becomes too thick.

Serve with panko breaded chicken, salmon or pork – or aubergine, tofu and sweet potatoes over rice or noodles. Enjoy.


  • 6 cloves of garlic – chopped
  • 1 large onion – chopped
  • 1 large carrot – chopped
  • 2 tbsp vegetable oil
  • 600-800 ml chicken stock or vegetable stock for vegan variation
  • 1 tbsp curry powder your choice of strength. I use medium
  • 1 tbsp dark soy sauce or more if needed
  • 1-2 tsps of honey or sugar/maple syrup for vegans. Add more if needed
  • 3 tbsp of flour