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Gochujang Halloumi with Korean-style Noodles
These Korean-style noodles are simply irresistible! Featuring golden halloumi, tossed in a winner sweet 'n spicy gochujang sauce. For veg? Vibrant peppers and broccoli. Quick pickled cucumber for a hit of tang. Grab your chopsticks and dig in!
Serving size
Ingredients
- 200g brown rice noodles (Brown Rice Flour, Water)
- 25g honey
- 8 tbsp gochujang paste (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 1 head of broccoli
- 2 tsp cornflour
- 1 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 250g halloumi (Milk) (cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 2 pepper
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 cucumber
Nutritional Information
Calories: 610
Protein: 26g
Carbs: 65g
Fat: 28g
Gochujang Halloumi with Korean-style Noodles
These Korean-style noodles are simply irresistible! Featuring golden halloumi, tossed in a winner sweet 'n spicy gochujang sauce. For veg? Vibrant peppers and broccoli. Quick pickled cucumber for a hit of tang. Grab your chopsticks and dig in!
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a measuring jug, a large frying pan, a medium bowl & a small bowl
Pickle & prep
- Halve the cucumber lengthways, then cut into half-moons on an angle
- Add to the medium bowl with the vinegar, half the chilli paste and a pinch of salt. Toss to coat, then set aside to pickle
- Cut the halloumi into 2cm chunks and pat dry. Dice the peppers into 2cm chunks
- Cut the broccoli into florets. Trim the stem, then cut into 1cm chunks
Cook the noodles & make the sauce
- Add the noodles to the saucepan, gently separate with a fork, then add the broccoli. Boil for 3-4 mins, until cooked. Drain, then rinse under cold water
- Combine the gochujang, cornflour, tamari, honey, remaining chilli paste and 100ml water in the small bowl. Mix well
Build the dish
- Heat the large frying pan with 1 tbsp oil on high heat. Once hot, add the halloumi and cook for 3-4 mins on each side, until golden
- Add the pepper and cook for another 3-4 mins, until softened
- Pour in the sauce, bring to the boil and simmer for 2-3 mins, until thickened
- Add the cooked noodles and broccoli to the pan and toss to coat in the sauce. Simmer for 1 min, until hot. Stir in the cucumber pickling liquid, then remove from the heat. Add a splash of water if needed
Plate up
- Serve the gochujang halloumi noodles into bowls, with the pickled cucumber alongside
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