A couple weeks ago, I thought, "you know, I don't love paneer, I wonder if halloumi could work as a replacement." It turns out, I'm not a genius. The internet already tested this idea. It was even more delicious than I imagined. I've added a ton of halloumi to the rotation for the coming months.
Source: Mob Kitchen | Serves: 4 | Time: 30 min
Changes: skipped peas; added more bell pepper; replaced soy sauce with coconut aminos; skipped peanuts; and used Palmini noodles
Ingredients
3 green onions, chopped
3 bell peppers, cut into fine strips (I used red, yellow, and orange)
1 inch knob of ginger, peeled and finely sliced
1 block #halloumi cheese, chopped into rectangular strips
4 tbsp sweet chilli sauce
2 tbsp coconut aminos
3 tbsp reduced fat peanut butter
1 can coconut milk (I used light milk, so that changes the instructions a bit)
1 lime
8 oz Palmini linguine noodles, thoroughly rinsed
Bunch of #cilantro, roughly chopped
3 tsp red chilli flakes
Lime infused EVO
Instructions
Add a glug of EVO into a skillet over medium heat. Add onion and peppers. Cook until veggies are soft. Then add ginger and stir well.
Add halloumi strips to the pan, frying the mixture until the halloumi is crispy and brown.
Now add the sweet chilli, coconut aminos and the peanut butter. Combine thoroughly, before adding the coconut milk and the juice of the lime. Turn the heat up and let the curry bubble for about 5-7 minutes.
Now add the chili flakes, Palmini noodles, and cilantro. Warm it all through for a minute or so.
Divvy into bowls and enjoy!