Light Korean-style Sticky Halloumi & Jasmine Rice Bowl with Pak Choi
Big flavour, sensible numbers. This Korean plate pairs halloumi with jasmine rice for 34g protein and roughly 631 kcal.
Ingredients
- 80g halloumi
- 120g jasmine rice
- 80g pak choi
- 80g edamame beans
- 10g sriracha
- 15g soy sauce
- 10g honey
- 6g garlic
- 3g sesame oil
- 5g sesame seeds
Method
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1
Prep everything first: wash and trim the pak choi and edamame, then measure out the sauce ingredients.
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2
Cook the jasmine rice with 1.5 parts water, covered, for 12 minutes, then fluff with a fork.
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3
Slice the halloumi and dry-fry in a griddle pan for 2 minutes per side until charred.
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4
Whisk the hot sauce, soy, honey, garlic and sesame oil. Add to the pan and bubble for 1-2 minutes until thick and glossy.
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5
Meanwhile, steam or stir-fry the pak choi and edamame for 3-5 minutes until just tender with a little bite.
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6
Build the bowl: jasmine rice first, then the veg and halloumi, spooning over any remaining sauce. Finish with the sesame seeds.
Tap ingredients and steps to tick them off as you cook.