Serves 4
Recipe in collaboration with La Petite Bleuette
Udon noodles and marinated halloumi in collaboration with la Petite BleuetteJust in time for the arrival of summer! This recipe combines the richness of virgin roasted sesame oil and the freshness of cider vinegar. A perfect duo that makes you drool!
INGREDIENTS
- 1/3 cup virgin toasted sesame oil Maison Orphée
- 1/4 cup cider vinegar Maison Orphée
- 200 grams halloumi cheese, sliced
- 1/4 cup honey
- 1/4 cup soy sauce
- 1 clove garlic, finely chopped
- 1 tablespoon finely chopped fresh ginger
- 2 tablespoons miso
- 1 teaspoon of water
- 4 portions of Udon noodles (500 to 700 grams)
- 312 grams of fresh spinach
- 2 green onions, finely chopped
- 1/2 cucumber, julienned
- 1 lime, quartered
PREPARATION
- Combine sesame oil, cider vinegar, honey, soy sauce, garlic and ginger. Add halloumi cheese and marinate for 4 to 24 hours.
- Drain the halloumi cheese (keeping the marinade) and fry it in a non-stick pan over medium-low heat. Set aside.
- Cook the Udon noodles as indicated on the package.
- In the pan used to fry the halloumi cheese, cook the spinach over medium heat, stirring occasionally. Set aside in another container.
- In the same pan, add the marinade and cook for 5 minutes on high heat. Add noodles and coat well. Continue cooking for 1 minute.
- Meanwhile, mix the miso and water to thin it.
- Stop cooking the noodles and add the miso mixture. Saving the miso for the very end allows it to retain its fermentation properties.
- Separate the noodles, spinach, cheese and vegetables into 4 plates.
- Finish with a delicious drizzle of unrefined toasted sesame oil before serving.
Photo credits La Petite Bleuette @petitebleuette