First make the tonkatsu sauce: combine 2 Tbs tomato ketchup, 2 Tbs Worcestershire sauce, 2 Tbs oyster sauce and 1 Tbs honey
in a small bowl and mix well. Using a meat mallet, batter out skinless boneless chicken thighs to make escallops of even thickness
(you could also use chicken breasts, but I think thigh meat is juicier and more flavourful). Dust with seasoned flour, dip into
beaten egg and then dip into panko breadcrumbs until well coated. Chill for an hour or so, to set the coating. Use a vegetable peeler
to shave thin strips of carrot, cut a red onion, a red pepper and mange-toute (or snow peas) into thin strips. Cook the chicken in
a little hot oil until crisp and golden brown on both sides, and then put into a 180°C oven for 10 minutes, until fully cooked.
Meanwhile cook noodles according to the package directions, and stir fry the vegetables for 3-4 minutes. Mix the cooked noodles
in with the vegetables, moisten with a drop or two of soy sauce and sesame oil. Slice the chicken escallops cross-wise and
serve over the noodles and veg, with the tonkatsu sauce drizzled over.