Sesam jordnöt kyckling Katsu Ramen

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1. 1
   In a large Dutch oven set over medium-high heat, cook the bacon until crisp, about 5 minutes. Add the shallots, Chinese 5 spice, if using, chili paste, and Thai red curry paste. Cook for 2 minutes, until fragrant. Pour in the broth, coconut milk, and tamari. Whisk in the peanut butter. Add the ginger. Reduce the heat to low and simmer for 10 minutes.
2. 2
   Meanwhile, make the Katsu. Place the Panko and sesame seeds in a shallow bowl. Season with salt. Dredge both sides of the chicken through the Panko, pressing to adhere. Place the chicken on a plate.
3. 3
   Heat a few tablespoons of oil in a large skillet over medium-high. Add the chicken and cook until golden brown, 3-4 minutes. Flip the chicken and cook until golden brown on the other side, about 3-4 minutes. Transfer to a cutting board and season with salt. Slice into thin strips.
4. 4
   To finish the soup, stir in the noodles and toasted sesame oil. Let sit for 5 minutes or until the noodles are soft.
5. 5
   Mix the pickled ginger, 1 tablespoon ginger juice, and the jalapeños together.
6. 6
   Divide the noodles between bowls and ladle the soup over. Add the chicken. Top as desired with eggs, green onions, sesame seeds, and chili oil. Serve immediately.