Gochujang-Crisp Halloumi with Sesame Garlic Noodle Bowl
Crisp halloumi and stir-fried greens in a gochujang sesame sauce over noodles for a punchy, filling bowl.
- 220 g halloumi
- 180 g noodles (egg noodles or rice noodles)
- 200 g broccoli
- 3 pc spring onions
- 120 g carrots
- 2 cloves garlic
- 10 g ginger
- 25 g gochujang
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 10 g honey
- 10 g sesame seeds
- 2 tsp olive oil
- ½ pc lime
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Cook noodles in salted water until just tender. Drain and toss with 1 tsp sesame oil to prevent sticking.
- Step 2
Slice halloumi into 1 cm slabs. Pat dry, then pan-fry in a hot oiled pan 2-3 minutes per side until deeply golden; remove to a plate.
- Step 3
In the same pan, add a splash more oil if needed. Stir-fry broccoli florets 3-4 minutes until bright green and tender-crisp, then add carrot ribbons for 1-2 minutes.
- Step 4
Combine gochujang, soy sauce, rice vinegar, honey, garlic (grated), ginger (grated), and 2 tbsp water to make a glossy sauce.
- Step 5
Return noodles to the pan with the veg and pour in the sauce; toss 1-2 minutes to coat and loosen.
- Step 6
Assemble bowls: pile noodles and vegetables, top with crisp halloumi, finish with sesame seeds, sliced spring onions and a squeeze of lime.
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