Ramen noodles with haloumi and pesto

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.

Ingredients

400 g	Ramen noodles
2 Tbsp	Olive oil
190 g	Haloumi cheese, sliced 1cm thick (Main)
4 Tbsp	Pesto, use up to 6 Tbsp
1 small handful	Coriander leaves, to garnish
1 large	Lime

Directions

1. 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.
2. 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.
3. Place noodles back into the empty pot and mix through the pesto to taste. Season with salt and pepper if required.
4. 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

• Spaghetti moneghetti
• Papardelle with seasonal greens and herbs