Katsu Udon with Crunchy Fish Sticks
30 min
Fish
16706
For 2 Portions
300 g
udon noodle, cooked
168 g
fish stick
6 g
ginger
5 g
cilantro, fresh
1
yellow onion
1
carrot
1/2
red apple
1/4
cucumber
1/4
lemon
200 ml
vegetable broth
2 tsp
curry powder
2 tbsp
olive oil
1 tsp
turmeric
1 tbsp
wheat flour
1 tbsp
soy sauce
1 tsp
honey
1 clove(s)
garlic
1. All set?
2. Preheat oven to 425°F (conventional, recommended) or 400°F (fan).
3. Peel and finely dice onion.