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udon noodles, peppers, carrots and halloumi in a large frying pan with stir fry sauce. Soy sauce, chilli and other spices also on table.
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Halloumi Stir Fry

Looking for a quick and delicious vegetarian meal? Try this Halloumi Stir Fry recipe! Packed with flavour and easy to make in just 30 minutes.
Course Dinner
Cuisine British, Chinese
Keyword easy halloumi recipes, halloumi cheese, halloumi noodles, halloumi stir fry
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Portions
Calories 473kcal
Author Donna

Ingredients

For the Halloumi:

  • 225 g Halloumi Cheese Diced into Large Chunks
  • 1 Tablespoon Low Sodium Soy Sauce
  • 1 Tablespoon Oyster Sauce
  • 1 Teaspoon Chinese Five Spice

For the Sauce:

  • 50 ml Water
  • 50 ml Low Sodium Soy Sauce
  • 2 Tablespoons White Wine Vinegar
  • 3 Teaspoons Runny Honey
  • 1 Tablespoon Toasted Sesame Oil
  • 1 Teaspoon Ginger Puree
  • 1 Tablespoon Cornflour
  • Pinch Chilli Flakes Optional

For the Stir Fry:

  • Cooking Spray
  • ½ Red Onion Finely Sliced
  • 2 Cloves Garlic Crushed
  • 1 Red Pepper Sliced
  • 1 Yellow Pepper Sliced
  • 2 Carrots – Peeled and Finely Sliced
  • 1 Courgette – Diced into Matchstick-Sized Batons
  • 1 Teaspoon Red Chilli Puree
  • 1 Teaspoon Ginger Puree
  • 1 Teaspoon Chinese Five Spice
  • Ready to Wok Noodles – For Four

Instructions

  • Place halloumi in a small bowl and add the soy sauce, oyster sauce and Chinese five spice. Give it a good stir and leave while you prep the veg and sauce.
  • Whisk together the water, soy sauce, white wine vinegar, honey, ginger, sesame oil, chilli flakes and cornflour in a small jug and leave to one side.
  • Mist a large non-stick frying pan with cooking spray and warm over medium heat.
  • Add the halloumi and fry for 5 minutes, stirring often.
  • Add the onions and fry for three minutes until they are starting to soften.
  • Stir in the crushed garlic and fry for three more minutes.
  • Add the other vegetables and stir well.
  • Stir in the ginger and chilli puree and the Chinese five spice.
  • Pour in the sauce and bring to a simmer stirring often.
  • Simmer for 10 minutes, stirring often, until the sauce has thickened and sticks to the veggies.
  • Add the noodles and cook to the packet instructions.
  • Serve straight from the pan.

Notes

  • You can leave the halloumi to marinade in the fridge for longer, but you don’t need to.
  • If you prefer crunchy halloumi, grill for a few minutes first.
  • Cut the vegetables however you prefer them. Leave larger for a crunchier texture.
  • Use different vegetables or noodles if you prefer.
  • See the post above for further tips and advice.