What are the main ingredients in Waterford’s Crispy Halloumi & Noodles?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Waterford’s Crispy Halloumi & Noodles

Name: Waterford’s Crispy Halloumi & Noodles
Prep time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

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

with gochujang & fresh lemon

Hands on Time: 20 - 30 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

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

Photo of Waterford’s Crispy Halloumi & Noodles

Serves 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 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

Download the Recipe

Serves 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, 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

Download the Recipe

Serves 3

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

Download the Recipe

Serves 4

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!