Who’s for noodles: Fish finger katsu udon 

Who’s for noodles: Fish finger katsu udon

Posh fish fingers make for a fab cheat’s katsu. Batch-cook plenty of the sauce so you always have a great dinner in the freezer.

SERVES 4

TAKES less than 40 minutes

8-12 good-quality fish fingers (depending on how hungry you are)

600g straight-to-wok udon noodles

FOR THE KATSU SAUCE

2 onions, thinly sliced

2 carrots, scrubbed and thinly sliced

½ apple, peeled and thinly sliced

1 tbsp sunflower oil

1 garlic clove, crushed

1 tbsp ginger paste

4 tsp mild curry powder

1 tsp ground turmeric

400ml tin light coconut milk

salt and pepper

TO SERVE

a few sesame seeds or handful of coriander

1 cucumber, thinly sliced

lemon wedges

  • Make the sauce by gently cooking the onions, carrots and apple together in a deep, lidded frying pan in the oil. When they’re soft and the onions are starting to turn golden, stir in the garlic and ginger paste for a minute.
  • Stir in the spices and give them another minute to toast, then pour in the coconut milk. Rinse out the tin by half-filling with water and pouring in, too. Simmer, covered, for 20 minutes, then purée to a smooth sauce with a blender. Season well and pour back into the pan.
  • Cook the fish fingers and noodles following the packet instructions.
  • Warm the sauce through, and bubble until nice and thick if it’s a little thin. Add the hot udon noodles and toss together to thoroughly coat.
  • Top the curried noodles with crispy fish fingers and a sprinkling of sesame seeds or coriander, and serve with the cucumber slices on the side and lemon wedges for squeezing over.