Chicken katsu noodles recipe

Ingredients

• 2 tbsp vegetable oil
• 400 g wedge white cabbage, any hard core removed, finely sliced
• 2 spring onions, sliced
• 1/2 red pepper, deseeded and finely sliced
• 4 x 150g (5oz) portions straight-to-wok udon noodles
• 4 tbsp teriyaki sauce
• 2 large skinless, boneless chicken breasts
• 1 egg
• 8 tbsp panko breadcrumbs
• 2 tbsp cornflour (enough to coat the chicken)
• 2 tbsp sunflower or vegetable oil, for shallow frying
• 50 g white miso
• 50 g caster sugar
• 1 tbsp honteri mirin
• 30 g sesame seeds
• 15 g neri goma (black sesame paste)
• 1 fat garlic clove, crushed
• 2 1/2 tbsp soy sauce