Good Food logoCrunchy spiced chicken, a tangle of noodles and a warm broth come together for a fast, deeply satisfying dinner the whole family will love.August 6, 2026Level up your noodle bowl with golden curry-spiced schnitzel and a rich, warming broth.James MoffattBringing the warmth of a Japanese noodle bar straight to your table, this bowl features crispy curry-spiced schnitzel over slurpy udon noodles and a light chicken broth. Drizzled with a creamy sesame dressing, it’s a bold, comforting dish that hits every mark – crunchy, savoury, and deeply satisfying.Ingredients4 skinless chicken thigh fillets100g (2 cups) panko breadcrumbs1 tbsp curry powder60g (½ cup) plain flour220g (1 cup) Kewpie mayonnaisevegetable oil, to shallow fry800g udon noodles1 litre chicken stock2 cups shredded green cabbage 2 sheets nori, finely slicedshichimi togarashi, to servepickled ginger, to serve 80ml (⅓ cup) Japanese sesame dressing, to serveshiso leaves, to serve MethodStep 1Bash the chicken thighs between sheets of baking paper until 1cm thick. Step 2Combine the breadcrumbs and curry powder on a large plate and season with salt and pepper. Place the flour on a second plate and season with salt and pepper. Place the mayonnaise in a shallow bowl. Step 3Dip the chicken pieces into the flour, then into the mayonnaise and finally into the breadcrumb mixture to coat evenly.Step 4Heat 2cm of oil in a large non-stick frying pan over medium-high heat. In batches, cook the schnitzels for 4 minutes on each side or until golden brown and cooked through. Transfer to a plate lined with paper towel to drain and keep warm.Step 5Place the chicken stock in a saucepan over high heat and bring to the boil. Add the udon noodles and cook for 3 minutes or until tender. Strain the noodles using a colander placed over a heatproof bowl to catch and reserve the hot stock. Refresh the noodles under cold running water to stop the cooking process and rinse away excess starch. Step 6Divide the refreshed noodles, shredded cabbage and sliced nori between serving bowls. Slice the chicken schnitzels into 2cm wide strips and place on top. Ladle over the hot reserved stock and serve with shichimi togarashi, pickled ginger, Japanese sesame dressing and fresh shiso leaves. The best recipes from Australia's leading chefs straight to your inbox.Sign upSimilar RecipesMore by Jessica Brook