Pan Seared Egg Noodles with Halloumi and Vegetables
- 250g / 8.8 oz egg noodles
- 200g / 7 oz halloumi cheese
- 400g / 14.1 oz wok vegetables (including bell peppers, zucchini, and snow peas)
- 2 tbsp / 30 ml total (1 tbsp / 15 ml butter, 1 tbsp / 15 ml olive oil)
- 1 tsp / 5 ml salt
- 2 pinches black pepper
1. Heat a large skillet over medium heat and add 1 tablespoon (15ml) of olive oil.
2. Add the wok vegetables to the skillet and cook for 5 minutes, stirring occasionally, until they begin to soften.
3. Next, add 1-2 tablespoons (15-30g) of butter to the skillet, letting it melt completely, then sprinkle salt and black pepper over the vegetables to taste.
4. Cut the halloumi cheese into small cubes, roughly 1 inch (2.5cm) in size, and add them to the skillet. Continue to cook for a further 2-3 minutes, until the cheese is golden brown and crispy.
5. While the vegetables and halloumi are cooking, prepare the egg noodles according to the package instructions, typically boiling them in water for 8-10 minutes, or until al dente. Drain the cooked noodles and set them aside.
6. Add the cooked egg noodles to the skillet with the vegetables and halloumi. Toss everything together to combine, ensuring the noodles are well coated with the vegetable and cheese mixture.
7. Serve the dish hot, straight from the skillet, and enjoy!
- skillet
- cutting board
- vegetable peeler
- cheese grater
- wooden spoon
- colander
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