Halloumi Stir-Fry with Cabbage and Rice Noodles

Ingredients

• Halloumi 1 x 225g block
• Rice noodles 150g
• Savoy cabbage 1/4 medium
• Spring onions 3
• Garlic cloves 3
• Fresh ginger 2cm piece
• Red chilli 1/2 (optional)
• Vegetable oil 2 tbsp
• For the sauce:
• Soy sauce 4 tbsp
• Sesame oil 1 tbsp
• Cornflour 1 tbsp
• Water 50ml

Method

1. Cook the rice noodles according to packet instructions. Drain, rinse under cold water, and set aside.
2. Slice the halloumi into 1cm thick pieces. Finely shred the savoy cabbage. Slice the spring onions, separating the white/light green parts from the dark green tops.
3. Mince the garlic and finely grate the ginger. If using, finely slice the chilli.
4. In a small bowl, whisk together the soy sauce, sesame oil, cornflour, and water to make the sauce. Set aside.
5. Heat 1 tbsp of vegetable oil in a large wok or frying pan over a medium-high heat. Add the halloumi slices and fry for 2-3 minutes per side until golden brown. Remove from the pan and set aside.
6. Add the remaining 1 tbsp of vegetable oil to the hot wok. Add the shredded cabbage, white and light green parts of the spring onions, garlic, ginger, and chilli (if using). Stir-fry for 3-4 minutes until the cabbage is tender-crisp.
7. Pour the prepared sauce into the wok with the vegetables. Stir continuously until the sauce thickens, about 1-2 minutes.
8. Add the cooked rice noodles and the fried halloumi back into the wok. Toss everything together to coat evenly in the sauce. Cook for another 1-2 minutes until heated through.
9. Serve immediately, garnished with the dark green tops of the spring onions.