Ramen Recipe

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Pan Fried Chicken Katsu Ramen Bowl

Pan Fried Chicken Katsu Ramen Bowl


  • 0.5 lb thin cut chicken breasts, about ¼-inch thin
  • 2 tbsp plain unsweetened yogurt, dairy-free. See notes
  • 6-8 tbsp golden ground flaxseed meal
  • 1 tsp coarse sea salt
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • 4 tbsp avocado oil

For the instant ramen broth

  • 500 ml chicken bone broth
  • 2 tbsp coconut aminos
  • 2 tsp rice vinegar


  • 2 medium zucchinis, spiralized
  • handful peppery baby greens such as dandelions, i use tatsoi and mizuna
  • 2 whole soft boiled jammy eggs, optional
  • 2 bulbs scallions, chopped


  1. If your chicken breast is not thin cut, butterfly and cut it in half
  2. Cover it with parchment and use a mallet to pound the chicken to equal thickness, ¼-inch thin pieces
  3. In a shallow bowl, coat the yogurt all over the chicken
  4. Cover and store it in the fridge for 10-15 minutes or up to 24 hours
  5. In a separate shallow bowl, combine flaxseed meal, salt, garlic and onion powder
  6. Preheat a large stainless steel or cast iron skillet over medium heat until it feels too hot to place your palm near the surface, about 2-3 inches away
  7. Add the oil
  8. Shake off excess yogurt and dip the cutlet into the flaxseed meal bowl, pressing firmly to adhere to the chicken
  9. Pan fry about 2 minutes per side over medium heat or until golden brown and the chicken is cooked through
  10. Use a spatula to help you flip the chicken
  11. Be gentle or the coating might fall apart

For the ramen broth:

  1. Before serving, heat up the bone broth in a medium size soup pot with coconut aminos and vinegar
  2. Taste and adjust the seasoning
  3. To serve, divide the zoodles to two ramen bowls, pour the broth over
  4. Slice the eggs in half, if using
  5. Add a handful of baby greens to each bowl
  6. Slice the chicken cutlets to 1-1 5 inch pieces
  7. Add on top of the zoodles
  8. Sprinkle with scallions
  9. Serve immediately

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