Halloumi and Vegetable Stir fry

Cooking Class

A scrumptious vegetarian fusion dish that combines crispy halloumi, a middle-eastern cheese, and the freshness of stir-fry vegetables.

Stir-fries are a quick way to clean up the vegetable crisper, and if you have never tried halloumi you're in for a real treat. It gets all crispy on the surface and it is squeaky soft inside. The vegetables are juicy and al dente and the noodles really bring the dish together adding that comfort that we all so love.

You will need a wok or a large frying pan, a pot to boil the noodles, a few utensils, bowls/ramekins, and chopsticks (with a quick chopstick 101 for those of you who find it difficult ;) ).

Ingredients (for 4)

Halloumi:

Halloumi

1 Tbsp soy sauce

1 tsp oyster sauce

Pinch of Chinese five-spice

1 tsp lemongrass (grated if you can find it. We usually find it frozen at Asian grocery stores)

1 Tbsp vegetable oil

1 tsp sesame oil

Splash of veggie stock

1 tsp each minced garlic and ginger

salt and pepper to taste

Vegetables:

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 fresh ginger, minced

1 Tbsp vegetable oil

1 tsp sesame oil

½ tsp Chinese five spice

1 Tbsp soy sauce

1 Tbsp oyster sauce

¼ cup vegetable stock

1 tsp lemongrass (grated if you can find it. We usually find it frozen at Asian grocery stores)

1 Tbsp chopped green onion

Noodles:

4 squares of flat rice noodles

1 Tbsp vegetable oil

1 clove garlic, minced

1 tsp minced fresh ginger

2  Tbsp chopped green onion

1 Tbsp soy sauce

1 Tbsp oyster sauce

¼ cup vegetable stock