This veggie halloumi and broccoli stir fry boasts sweet, spicy and savoury notes.

Serves 2

Halloumi is a Greek cheese most associated with a squeak hence its endearing nickname “squeaky cheese.”  However, it stands up well to heat and a touch of sweetness boosts its savouriness. Grilled or pan-fried, halloumi turns a deep golden brown which adds a nuttiness to its unique flavour. Here, it’s stir-fried first for colour, then added to a stir fry with sweet chilli sauce.

Ingredients

30ml Vegetable Oil

120g Halloumi, Sliced

1 Large Garlic Clove, Finely Sliced

½ Thumb Sized Piece of Ginger, Peeled, and Thinly Sliced  

½ Large Onion, Thinly Sliced

140g Tenderstem Broccoli, Trimmed, Thicker Stems Halved

1 Medium Carrot, Julienne

150g Beansprouts

150g Egg Noodles

1 Tbsp Light Soy Sauce

1 Tbsp Sesame Oil

3 Tbsp Sweet Chilli Sauce

4 Spring Onions, Thinly Sliced

Toasted Sesame Seeds to garnish

Sliced Chili, to garnish

Method

1. Heat half of the sunflower oil in a large wok until the pan is almost smoking. Stir fry the halloumi and toss until it begins to turn golden brown, then drain and set aside.
2. Wipe the Wok clean, then add back to the heat and add the remaining sunflower oil. Allow the oil to almost smoke.
3. Stir fry the garlic and ginger continuously for 1 minute to allow their flavour to infuse the oil but not enough to colour. Add the onions and stir fry repeatedly for 2-3 minutes.
4. Add the broccoli and stir fry for a further 2-3 minutes until the broccoli begins to soften slightly then add the carrots and beansprouts.
5. Continue stir fry until the beans and carrots are hot, approximately 2-3 minutes.
6. Add the egg noodles and stir fry for a further 2-3 minutes until the egg noodles are heated through.
7. Drizzle the soy sauce around the perimeter of the pan and toss through. Repeat the process with the sesame oil. And then, the sweet chilli.
8. Divide amongst plates and serve topped with the spring onions, chilli, and sesame seeds.