Sweet & Sour Halloumi Stir Fry

Time for a stir fry upgrade! Enter our sweet and sour halloumi. Tearing the halloumi into chunks, rather than with a knife, is a great way to add extra texture as it crisps up beautifully with all the gnarly edges. The saucy spicy glaze is as easy as 1-2-3 and can be tweaked to add more heat if needed. Served with rice vermicelli noodles for a gluten-free option, but you can choose your favourite noodles. You can easily make this plant-based by swapping the halloumi for tofu. Part of our recipe series, Everyday Easy - quick and easy meals, on the table in 30 minutes or less.

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Ingredients

vermicelli 200 g
halloumi 400 g (torn)
bell pepper 1 (diced)
red onion 1 (sliced)
sliced spring greens 200 g
sriracha 4 tbsp
honey 2 tbsp
rice vinegar 1 tbsp
sesame seeds to serve

Method

Prep the ingredients

Cook the vermicelli noodles according to the packet instructions. Drain and set aside.
Tear the halloumi into bite-sized chunks.
Deseed and dice the bell pepper, peel and thinly slice the red onion.

Make the glaze

In a small bowl mix together the sriracha, honey and rice wine vinegar.

Cook the stir fry

Heat a generous glug of oil in a large frying pan over a medium heat. Add the halloumi and fry for 4-5 minutes until golden and crispy all over.
Stir in the bell pepper, red onion and spring greens and fry for 3 minutes.
Pour in the glaze and mix well.
Check the seasoning and adjust to taste.
You can add your noodles to the pan, or serve the halloumi and veg on top of the noodles.

Plate up

Plate up the stir fry and scatter the sesame seeds on top. Tuck in and enjoy!

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