Jamie Oliver

Pork tonkatsu and noodles

Pork tonkatsu and noodles

Serves 4
Cooks In35 minutes
DifficultyNot too tricky
Healthy
Nutrition per serving
  • Calories
    490
    25%
  • Fat
    16.5g
    24%
  • Saturates
    3.8g
    19%
  • Protein
    37.4g
    83%
  • Carbs
    48.7g
    19%
  • Sugars
    10.6g
    12%
  • Salt
    1.5g
    25%
  • Fibre
    6g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Andy Harris

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Ingredients

  • 2 tablespoons plain flour
  • 100 g fresh, fine breadcrumbs
  • 1 large free-range egg
  • 4 x 120 g higher-welfare pork fillets
  • 300 g udon noodles
  • 1 small carrot
  • ½ an Asian or pointed cabbage
  • low-salt soy sauce
  • vegetable oil
  • mustard
  • 1 fresh red chilli , optional
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Method

  1. Put the flour on a large, flat plate, then season. Place the breadcrumbs on another and beat the egg in a shallow bowl.
  2. Bash the pork fillets until 1cm thick. Dip each in the flour, shaking off any excess, then in the egg and lastly coat in the breadcrumbs.
  3. Cook the noodles in a pan of boiling water according to the packet instructions.
  4. Shred the carrot (or very finely slice with a speed-peeler), finely shred the cabbage, then place in a bowl.
  5. Drain and toss through the noodles, then season with soy sauce to taste. Transfer to bowls.
  6. In a large frying pan over a medium heat, add a good lug of oil, heat until sizzling, then add the pork fillets. Cook for 3 to 4 minutes on each side, until golden brown. You will probably have to do this in batches.
  7. Drain on kitchen paper, then slice. Top the noodles with sliced pork and serve immediately with extra soy sauce, mustard and finely chopped chilli (if using).

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Nutrition per serving
  • Calories
    490
    25%
  • Fat
    16.5g
    24%
  • Saturates
    3.8g
    19%
  • Protein
    37.4g
    83%
  • Carbs
    48.7g
    19%
  • Sugars
    10.6g
    12%
  • Salt
    1.5g
    25%
  • Fibre
    6g
    -

Of an adult's reference intake