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Indian-Style Gochujang Halloumi Noodles

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Lately we’ve been cooking our way through a little Indian food phase, making things like palak paneer, chickpea masala, and dal makhani. At some point I started wondering what would happen if I mixed those warm, spiced flavors with the Asian flavors I usually reach for.

So one evening, with a cupboard full of ingredients and no real plan, I just went for it. The result is a little funky, a little spicy, super creamy, and honestly kind of addictive. The garam masala and cumin work surprisingly well with gochujang, while the halloumi bring that cheesy, creamy bite to the whole bowl.

It’s one of those recipes that feels like it shouldn’t work on paper, but somehow really does.

  • Total Time: 30 minutes
  • Yield: 2 bowls 1x

Ingredients

Units Scale

For the halloumi and noodles

  • 250 g halloumi
  • 2 tbsp avocado oil, for frying the halloumi
  • 2 packs wet udon noodles

For the sauce

  • 2 small yellow onions, finely chopped
  • 1 scallion, whites only, finely chopped
  • 5 garlic cloves, sliced
  • 1 inch piece ginger, grated
  • 1.5 tbsp butter
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • 2 tsp green coriander seeds
  • 1 tsp smoked paprika powder
  • 1 tsp turmeric powder
  • 1 can (70 g) tomato puree
  • 2 tbsp BOMBOM gochujang
  • 200 ml cream
  • 2 tsp mushroom soy sauce
  • 1 tsp honey
  • 1 tsp white miso
  • 1 tsp lime juice

For topping

  • 1 scallion, greens only, sliced
  • White sesame seeds
  • Chili oil

Instructions

  1. Cut the halloumi into thinner halves. Fry in avocado oil over medium-high heat for 2 minutes per side, until golden and crispy. Remove and let cool.
  2. Melt the butter in another pan. Fry the onions over medium heat for about 5 minutes, until soft and lightly golden. Add garlic and ginger and fry for 1 minute.
  3. Add cumin, coriander seeds, turmeric, smoked paprika, and garam masala. Stir-fry for 30 seconds, until fragrant.
  4. Add tomato puree and stir-fry for 2 minutes.
  5. Add gochujang, miso, mushroom soy sauce, and honey. Stir, add cream, lower the heat, and simmer for 8 to 10 minutes until thick and velvety.
  6. Cook the wet udon according to the package instructions. Drain.
  7. Toss the udon through the sauce until completely coated. Finish with lime juice.
  8. Cut the cooled halloumi into bite-sized cubes.
  9. Divide the noodles between two bowls. Top with halloumi, scallion greens, sesame seeds, and chili oil.
  • Author: Dishcovery
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

Find it online: https://dishcoveryblog.com/indian-style-gochujang-halloumi-noodles/