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Halloumi and Udon Stirfry

by noshnosh (follow)
Healthy (1888)      Vegetarian (1517)      Quick (1387)     
A exotic twist on the everyday stir fry with the addition of the versatile halloumi. Halloumi is a firm cheese made from goat or ewe's milk, and has the fantastic property of not melting at high temperatures. It is a great source of dairy and protein, and highly complements the subtle and varied flavours of the mixed vegetables and udon noodles.

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Makes: 4 servings

440g udon noodles
180g packet halloumi, rinsed under cold water and cut into thin strips

1 capsicum, cubed
2 carrots, grated
1 celery stick, chopped
1/2 head broccoli, roughly chopped
225g water chestnuts, sliced
225g baby corn cuts, chopped
2 handfuls snap peas, sliced
1 tbsp vegetable oil
1 tbsp ginger, grated
1 tbsp garlic, minced
2 tbsp light soy sauce
2 tbsp sweet chilli sauce

Prepare udon noodles according to packet instructions. Drain and set aside.
Add oil to a wok and heat over a medium flame. When warm, add ginger and garlic and fry for 1 minute.
Add vegetables to the wok and increase heat to high. Stir fry for 5 minutes or until vegetables are beginning to soften.

Mix through the halloumi and soy and sweet chilli sauces. Keep cooking until well combined and the vegetables are cooked through.

Turn heat down to low and transfer the noodles to the wok. Continue to stir fry for 2 minutes and then remove from heat. Serve immediately and add additional chilli for extra spice!

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