Hot honey halloumi noodles
Serves: 2-3
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Hot honey halloumi noodles
Infuse delicious hot honey for these moreish chunks of pan-fried halloumi, with creamy tahini, soy and lime sauce to coat some udon noodles
Serves: 2-3
Prep time: 20 minsTotal time: 
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Nutritional information (per serving (1 of 2))
Calories
998Kcal
Fat
55gr
Saturates
23gr
Carbs
71gr
Sugars
25gr
Fibre
12gr
Protein
52gr
Salt
5.2gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1 tsp sesame seeds
- 1½ tsp sesame (or vegetable) oil
- 1 x 225g pack halloumi, patted dry and cut into 2cm cubes
- 200g frozen edamame
- 2-3 x 150g packs quick-cook thick udon noodles (allow 1 x pack per person)
- handful coriander leaves, to serve
For the sauce
- 50g runny honey
- ½ tsp chilli flakes
- 1½ tsp rice wine vinegar
- 60g tahini, stirred
- 4 tsp dark soy sauce
- zest and juice of ½ lime
- 1 garlic clove, crushed
Step by step
- For the hot honey, combine the honey, chilli flakes and vinegar in a small pan. Heat gently for 5 minutes. Remove from the heat and set aside to cool slightly and infuse for 5 minutes.
- Reserve 1 tablespoon of the hot honey for the halloumi, then put the remainder in a bowl with the tahini, soy sauce, lime zest and juice, and garlic. Whisk together, then gradually whisk in 1-2 tablespoons water to loosen (you want it fairly runny as the noodles will absorb a lot of the sauce).
- Bring a large pan of water to the boil. Meanwhile, toast the sesame seeds in a non-stick frying pan, until golden. Set aside on a plate.
- Add the sesame oil to the same frying pan over a medium-high heat, then fry the halloumi cubes for 3-5 minutes, turning until golden brown on all sides. At the same time, add the edamame to the boiling water, return to the boil and cook for 2 minutes, then add the noodles and cook both for 2 minutes. Drain both and return to the pan.
- Return to the halloumi: reduce the heat to low, then drizzle in the reserved hot honey and cook for about 30 seconds, until sticky and glazed. Add the tahini sauce to the noodles and stir well, adding a splash more water if needed to coat. Divide among bowls, then top with the hot honey halloumi, toasted sesame seeds and coriander.
