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Halloumi and Vegetable Stir Fry

Halloumi and Vegetable Stir Fry

Halloumi and Vegetable Stir Fry, combines a popular staple of ancient Cyprus and quick cooking methods of Asia, to become a fusion dish far beyond words! Absolutely scrumptious!

  • Total Time: 50 minutes
  • Yield: 4 servings 1x




  • Halloumi
  • 1 Tbsp soy sauce
  • 1 tsp oyster sauce
  • Pinch of Chinese five spice
  • 1 tsp lemongrass
  • 1 Tbsp vegetable oil
  • 1 tsp sesame oil
  • Splash of veggie stock
  • 1 tsp each minced garlic and ginger
  • salt and pepper to taste


  • 1 red pepper, cut into strips
  • 1 green pepper, cut into strips
  • 1 small onion, chopped into slivers
  • 1 zucchini, sliced
  • 1 clove garlic. minced
  • 2 small to medium carrots, slivered
  • 1 Tbsp ginger, minced
  • 1 Tbsp vegetable oil
  • 1 tsp sesame oil
  • 1/2 tsp Chinese five spice
  • 1 Tbsp soy sauce
  • 1 Tbsp oyster sauce
  • 1/4 cup vegetable stock
  • 1 tsp lemon grass
  • 1 Tbsp chopped green onion


  • 4 squares of flat rice noodles
  • 1 Tbsp vegetable oil
  • 1 clove garlic, minced
  • 1 tsp minced ginger
  • 2  Tbsp chopped green onion
  • 1 Tbsp soy sauce
  • 1 Tbsp oyster sauce
  • 1/4 cup vegetable stock
  • 2 free range organic eggs
  • salt and pepper to taste


  • 1 Tbsp minced green onion



  1. Cut Halloumi into small rectangles about 2 inch by 1 inch by 1/2 inch thick. Place in a bowl and marinate with sesame oil, soy sauce, five spice, and lemongrass. Let marinate for about a 1/2 hour.
  2. Heat up vegetable oil in a wok to a high heat.
  3. Toss in marinated halloumi and garlic and ginger. Stir-fry for about 3-5 minutes until cheese starts to crisp and brown on the surface. Toss in garlic, ginger, soy sauce, oyster sauce. Splash some vegetable stock in and cook until sauce thickens coating the halloumi nicely, about 2 minutes. Take out of wok and set aside.


  1. Clean wok with paper towel and add in vegetable oil and sesame oil for vegetables. Heat to a high temperature. Throw in carrots, red and green peppers and cook for about 2-3 minutes.
  2. Place in onions, zucchini, five spice, garlic, and ginger. Cook for another 2-3 minutes.
  3. Pour in soy sauce, lemongrass, oyster sauce, and vegetable stock. Stir-fry until sauce thickens, about 3 minutes.


  1. While veggies are cooking bring a medium pot of water to boil. Place in rice flat noodles and boil until soft and free from one another. Drain.
  2. In a wok heat up vegetable oil and sesame oil. Drop in noodles, separating them as they go in. Fry until you start to see them crisp on the edges, about 2-3 minutes. Toss in garlic, ginger, green onion, soy sauce, oyster sauce. Toss well, allowing the sauce to cover the noodles well.  Finish cooking with a bit of vegetable stock braising the noodles and cook until all stock is gone, about 3 minutes.

Don't forget the eggs:

  1. Just before noodles are done, crack 2 eggs in and toss and scramble with noodles until cooked.
  2. You want the eggs to be soft and moist, similar to scrambled eggs.


  1. Place cooked halloumi into vegetables and toss for about 1-2 minutes or until heated through.


  1. Place noodles on a serving dish. Spoon vegetables and halloumi onto noodles. Finish with a pinch of minced green onion.
  2. Ready to serve.



  • Make sure the wok is nice and hot before starting to stir-fry.
  • You can use the vegetables that are in your fridge.
  • Always place hardest cooking vegetables first then add others according to cooking times.
  • I use a combination oil of vegetable and sesame oil, however, you can use the oil of your choice. Just pick one with a high heat profile.
  • Author: Loreto
  • Prep Time: 15 + 30 minutes for marinating
  • Cook Time: 20 minutes
  • Category: Vegetarian
  • Method: Stir-fry
  • Cuisine: Fusion

Keywords: rice noodles, Asian, fusion, eggs, vegetables, halloumi, vegetarian

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