Served up with crunchy veg and noodles, this take on the traditional Japanese dish of breaded meat is a real winner!

Ingredients:

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

Method: (7 Steps)

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