Wave goodbye to boring meals and say ‘hello’ to halloumi cooked in a mouthwatering UCOOK sesame-peanut curry paste & a spicy hit of gojuchang, together with carrot rounds & bell pepper. Served on a bed of al dente egg noodles and garnished with toasted sesame seeds.
Waterford’s Crispy Halloumi & Noodles
Waterford’s Crispy Halloumi & Noodles
with gochujang & fresh lemon
Hands on Time: 20 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Black Sesame Seeds
- Carrot
- Egg Noodles
- Garlic Clove
- Garlic Cloves
- Gochujang
- Halloumi Cheese
- Lemon
- Lemons
- Sesame-peanut Curry Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
OODLES OF NOODLES
Bring a pot of water to a boil for the noodles. Cook the noodles until separated and pliable, 7-8 minutes. Drain and rinse in cold water.
TOASTY SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY HALLOUMI
Return the pan to medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel.
CURRY VEGGIES
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, fry the pepper slices, and the Carrot rounds until lightly charred, 3-4 minutes (shifting occasionally). Add the grated garlic, the curry paste mix, and the Gochujang (to taste). Fry until fragrant, 1-2 minutes. Add 50ml of water and simmer until thickened, 1-2 minutes. Add the fried halloumi and a splash of water if the sauce is too thick. Remove from the heat and season.
HURRY, AND PLATE THE CURRY!
Bowl up the cooked noodles. Top with the halloumi & veg mix. Sprinkle over the toasted sesame seeds and Lemon zest (to taste). Finish off with a squeeze of lemon juice and enjoy, Chef!
Egg Noodles - 1 cake
Black Sesame Seeds - 10ml
Halloumi Cheese - 80g
Bell Pepper - 1
Carrot - 120g
Garlic Clove - 1
Sesame-peanut Curry Paste - 60ml
Gochujang - 5ml
Lemon - 1
OODLES OF NOODLES
Bring a pot of water to a boil for the noodles. Cook the noodles until separated and pliable, 7-8 minutes. Drain and rinse in cold water.
TOASTY SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY HALLOUMI
Return the pan to medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel.
CURRY VEGGIES
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, fry the pepper slices, and the Carrot rounds until lightly charred, 3-4 minutes (shifting occasionally). Add the grated garlic, the curry paste mix, and the Gochujang (to taste). Fry until fragrant, 1-2 minutes. Add 100ml of water and simmer until thickened, 1-2 minutes. Add the fried halloumi and a splash of water if the sauce is too thick. Remove from the heat and season.
HURRY, AND PLATE THE CURRY!
Bowl up the cooked noodles. Top with the halloumi & veg mix. Sprinkle over the toasted sesame seeds and Lemon zest (to taste). Finish off with a squeeze of lemon juice and enjoy, Chef!
Egg Noodles - 2 cakes
Black Sesame Seeds - 20ml
Halloumi Cheese - 160g
Bell Pepper - 1
Carrot - 240g
Garlic Clove - 1
Sesame-peanut Curry Paste - 120ml
Gochujang - 10ml
Lemon - 1
OODLES OF NOODLES
Bring a pot of water to a boil for the noodles. Cook the noodles until separated and pliable, 7-8 minutes. Drain and rinse in cold water.
TOASTY SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY HALLOUMI
Return the pan to medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel.
CURRY VEGGIES
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, fry the pepper slices, and the Carrot rounds until lightly charred, 4-6 minutes (shifting occasionally). Add the grated garlic, the curry paste mix, and the Gochujang (to taste). Fry until fragrant, 2-3 minutes. Add 150ml of water and simmer until thickened, 2-3 minutes. Add the fried halloumi and a splash of water if the sauce is too thick. Remove from the heat and season.
HURRY, AND PLATE THE CURRY!
Bowl up the cooked noodles. Top with the halloumi & veg mix. Sprinkle over the toasted sesame seeds and Lemon zest (to taste). Finish off with a squeeze of lemon juice and enjoy, Chef!
Egg Noodles - 3 cakes
Black Sesame Seeds - 30ml
Halloumi Cheese - 240g
Bell Peppers - 2
Carrot - 360g
Garlic Cloves - 2
Sesame-peanut Curry Paste - 180ml
Gochujang - 15ml
Lemons - 2
OODLES OF NOODLES
Bring a pot of water to a boil for the noodles. Cook the noodles until separated and pliable, 7-8 minutes. Drain and rinse in cold water.
TOASTY SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY HALLOUMI
Return the pan to medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel.
CURRY VEGGIES
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, fry the pepper slices, and the Carrot rounds until lightly charred, 4-6 minutes (shifting occasionally). Add the grated garlic, the curry paste mix, and the Gochujang (to taste). Fry until fragrant, 2-3 minutes. Add 200ml of water and simmer until thickened, 2-3 minutes. Add the fried halloumi and a splash of water if the sauce is too thick. Remove from the heat and season.
HURRY, AND PLATE THE CURRY!
Bowl up the cooked noodles. Top with the halloumi & veg mix. Sprinkle over the toasted sesame seeds and Lemon zest (to taste). Finish off with a squeeze of lemon juice and enjoy, Chef!
Egg Noodles - 4 cakes
Black Sesame Seeds - 40ml
Halloumi Cheese - 320g
Bell Peppers - 2
Carrot - 480g
Garlic Cloves - 2
Sesame-peanut Curry Paste - 240ml
Gochujang - 20ml
Lemons - 2
Frequently Asked Questions
What is the preparation time for Waterford’s Crispy Halloumi & Noodles?
The preparation time for Waterford’s Crispy Halloumi & Noodles with gochujang & fresh lemon is between 20 and 30 minutes.
What is the total time required to make Waterford’s Crispy Halloumi & Noodles with gochujang & fresh lemon?
The total time required to make Waterford’s Crispy Halloumi & Noodles with gochujang & fresh lemon is between 30 and 45 minutes.
How many servings does Waterford’s Crispy Halloumi & Noodles provide?
4 servings
What are the main ingredients in Waterford’s Crispy Halloumi & Noodles?
Bell Pepper, Bell Peppers, Black Sesame Seeds, Carrot, Egg Noodles, Garlic Clove, Garlic Cloves, Gochujang, Halloumi Cheese, Lemon, Lemons, Sesame-peanut Curry Paste
What is the nutritional information of Waterford’s Crispy Halloumi & Noodles?
Calories: 1065, Carbs: 107 grams, Fat: grams, Protein: 45.3 grams, Sugar: 21.3 grams, Salt: 1856 grams
How do I prepare Waterford’s Crispy Halloumi & Noodles?
HURRY, AND PLATE THE CURRY!: Bowl up the cooked noodles. Top with the halloumi & veg mix. Sprinkle over the toasted sesame seeds and lemon zest (to taste). Finish off with a squeeze of lemon juice and enjoy, Chef! CURRY VEGGIES: Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, fry the pepper slices, and the carrot rounds until lightly charred, 3-4 minutes (shifting occasionally). Add the grated garlic, the curry paste mix, and the gochujang (to taste). Fry until fragrant, 1-2 minutes. Add 100ml of water and simmer until thickened, 1-2 minutes. Add the fried halloumi and a splash of water if the sauce is too thick. Remove from the heat and season. CRISPY HALLOUMI: Return the pan to medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel. TOASTY SEEDS: Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. OODLES OF NOODLES: Bring a pot of water to a boil for the noodles. Cook the noodles until separated and pliable, 7-8 minutes. Drain and rinse in cold water.
What should be prepared from my kitchen to make Waterford’s Crispy Halloumi & Noodles?
Bell Pepper, Bell Peppers, Black Sesame Seeds, Carrot, Egg Noodles, Garlic Clove, Garlic Cloves, Gochujang, Halloumi Cheese, Lemon, Lemons, Sesame-peanut Curry Paste
How many calories does Waterford’s Crispy Halloumi & Noodles have?
1065 calories
How much fat content does Waterford’s Crispy Halloumi & Noodles have?
grams
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