Ramen noodles with haloumi and pesto
Photo by Tam West
This light lunch or dinner is really a bit of pasta fusion — Japanese ramen noodles which have great texture, tossed with a Mediterranean pesto and topped with firm slightly salty fried Greek haloumi. Mix and match your Asian noodles — soba work well as do hokkien, pad thai noodles, rice vermicelli and gluten-free pastas. If you are not a huge basil fan try coriander, tomato or red capsicum pesto.
- Boil ramen noodles in a large pot of water for 5-6 minutes, depending on their size, or until cooked. Drain well in a sieve or colander.
- While the noodles are cooking heat a large frying pan until hot. Add the oil and fry the haloumi for 1-2 minutes on each side until golden brown. Place on paper towels then cut in half.
- Place noodles back into the empty pot and mix through the pesto to taste. Season with salt and pepper if required.
- Share the noodles among four warmed bowls. Arrange haloumi on top then garnish with coriander leaves. Serve with lime wedges to squeeze over.
More lighter pasta recipes from Geoff