Red Thai Crispy Halloumi Noodles

1. Prep the halloumi: Place the cornflakes in a freezer bag and seal the top.
2. Roll over the flakes with a rolling pin a few times until you have an even crumb.
3. Place the beaten egg in one bowl and the flour in another.
4. Dip the halloumi in the flour, then egg then crumbs until coated.
5. Slice both blocks of halloumi widthways into 1cm slices.
6. Heat a drizzle of oil in a large non-stick frying pan.
7. Add the sugar snap peas and fry for 3 minutes until starting to colour. Remove from the pan and set aside.
8. Heat a little more oil and add the ginger, garlic and spring onions. Fry for 3 minutes, stirring regularly.
9. Stir in the chilli flakes and red thai curry paste and fry for one minute.
10. Stir in the coconut milk, stock and noodles and season with salt and pepper.
11. Bring to the boil and simmer on a medium to low heat for 4 minutes or until the noodles are cooked.
12. Whilst the noodles are cooking, Heat a drizzle of oil in a large non-stick frying pan.
13. Add the halloumi and fry on a medium heat for 2-3 minutes each side until golden brown and crispy.
14. Use tongs to divide the noodles between 4 bowls.
15. Pour over the sauce and finish with some finely sliced spring onion green parts, the fried sugar snap peas and the crispy halloumi slices.

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