Halloumi:

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.

Vegetables:

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.

Noodles:

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.

Halloumi:

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

Plating:

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.

Enjoy!