• 80g halloumi Halloumi
• 160g egg noodles Egg Noodles, boiled
• 80g edamame beans Edamame Beans
• 80g mangetout Mangetout
• 30g teriyaki sauce Teriyaki Sauce
• 2 cloves garlic, grated Garlic
• 5g ginger Ginger, fresh
• 5g sesame seeds Sesame Seeds

1. 1

   Prep everything first: wash and trim the edamame and mangetout, then measure out the sauce ingredients.

2. 2

   Cook the egg noodles for 4 minutes, drain and toss with a few drops of sesame oil or water.

3. 3

   Slice the halloumi and dry-fry in a griddle pan for 2 minutes per side until charred.

4. 4

   Whisk the teriyaki sauce with the grated garlic and ginger. Add to the pan for the final 2 minutes and let it bubble into a sticky glaze.

5. 5

   Meanwhile, steam or stir-fry the edamame and mangetout for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: egg noodles 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.