Halloumi and cashew stir-fry

Ingredients for 2 servings:

• 250g halloumi
• 1 tbsp honey
• 1 tbsp lemon juice
• 1 tbsp sesame oil
• 5 tbsp soy sauce
• 1 tsp curry powder
• 1 tsp ginger powder
• 40 g cashew nuts
• 2 tbsp balsamic vinegar
• 1 garlic clove(s)
• 250 g zucchini
• 50 g arugula
• 150 g Chinese egg noodles
• 3 tbsp oil, neutral
• 40 g tomatoes, pickled in oil
• 100 ml vegetable broth, instant

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

vegetarian

Cut the halloumi into approximately 1 cm cubes and place on a deep plate. Mix the honey with lemon juice, sesame oil, 3 tablespoons of soy sauce, curry powder, and ginger powder, and drizzle over the mixture. Toss the cubes in the marinade, cover, and let stand for about 1 hour. Mix the cashews with the balsamic vinegar and let stand for about 1 hour. Drain the cashews in a sieve. Peel and chop the garlic. Wash and trim the zucchini and cut into approximately 1 cm cubes. Wash and sort the arugula and shake dry. Trim any large stems. Cook the egg noodles according to the package instructions for 4-5 minutes until al dente. Drain the noodles in a sieve, rinse with cold water, and drain well. Heat the wok, then add 1 tablespoon of oil. Stir-fry the cashews for about 1 minute until golden brown, then remove. Add another tablespoon of oil to the wok. Remove the halloumi cubes from the marinade and fry in a wok over high heat for about 1 minute until golden brown. Remove the cubes and drizzle with the marinade again. Add 1 tablespoon of oil to the wok. Fry the garlic and zucchini cubes over medium-high heat for 2-3 minutes until light brown. Chop the tomatoes, stir in, and fry for about 1 minute. Add the stock and the remaining soy sauce. Stir in the noodles. Fold in the halloumi, cashews, and arugula.