Teriyaki Halloumi with Pak Choi, Mushrooms and Noodles
Ingredients
- 250 g halloumi
- 3 pak choi
- 300 g chestnut mushrooms
- 4 tbsp teriyaki sauce
- 1 tbsp sesame oil
- 300 g straight-to-wok noodles
- 4 spring onions
- 1 tbsp sesame seeds
Nutrition (per serving)
- Calories
- 409 kcal
- Protein
- 21.6 g
- Carbohydrate
- 32 g
- of which sugars
- 7.8 g
- Fat
- 21.2 g
- of which saturates
- 11.5 g
- Fibre
- 3.2 g
- Salt
- 3.79 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C (180°C fan). Halve the pak choi and mushrooms.
- 2
Toss the pak choi and mushrooms with sesame oil and half the teriyaki sauce on a large baking tray. Roast for 12 minutes.
- 3
Slice the halloumi and brush with the remaining teriyaki sauce. Nestle among the veg.
- 4
Scatter the noodles loosely around the tray. Return to the oven for 10–12 minutes until the halloumi is sticky and golden.
- 5
Scatter with sliced spring onions and sesame seeds. Toss gently and serve straight from the tray.
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