Szechuan Halloumi & Glass Noodle Stir-Fry

Name: Szechuan Halloumi & Glass Noodle Stir-Fry
Total time: 20 min
Yield: 2 people
Ingredients: 3.5 oz Glass Noodles; 7 oz Halloumi Cheese; 4 cup White Cabbage; 2 tbsp Schezwan Chutney; 0.5 oz Ginger; 3 count Garlic; 1 tbsp Soy Sauce; 1 tsp Sesame Oil; 1 tbsp Olive Oil

VegetarianUnder 30 MinsHigh ProteinStovetopDinner • LunchPan-Asian

Easy

20min

480kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A bold, spicy stir-fry featuring crispy halloumi cheese, chewy glass noodles, and charred white cabbage in a savory Schezwan sauce.

This Szechuan Halloumi & Glass Noodle Stir-Fry is the ultimate solution for a quick, flavor-packed dinner when you need to use up fresh vegetables. The star of the Szechuan Halloumi & Glass Noodle Stir-Fry is the combination of salty, golden-seared halloumi and translucent glass noodles that act like a sponge for the spicy, garlicky Schezwan sauce. By using white cabbage, you add a wonderful natural sweetness and a satisfying crunch that balances the heat of the chutney. This Szechuan Halloumi & Glass Noodle Stir-Fry works because it hits every textural note: chewy, crispy, and crunchy. Professional chefs love using glass noodles (cellophane noodles) because they are gluten-free and cook in minutes just by soaking. When you sear the halloumi, ensure the pan is hot so you get that beautiful brown crust without the cheese becoming too rubbery. The addition of ginger and garlic provides a fresh aromatic base that elevates the pantry-staple sauces into a restaurant-quality meal. If you find the dish too spicy, a squeeze of fresh lemon at the end can help brighten the flavors and cut through the richness of the cheese. This stir-fry is not only a great way to clear out your fridge but also a high-protein vegetarian option that feels incredibly indulgent.

Ingredients

100 g Glass Noodles (about 2 bundles)
200 g Halloumi Cheese (1 block)
300 g White Cabbage (about 4 cups shredded)
2 tbsp Schezwan Chutney
15 g Ginger (1-inch piece)
3 count Garlic
1 tbsp Soy Sauce
1 tsp Sesame Oil
1 tbsp Olive Oil

Instructions

1
Place the glass noodles in a heat-proof bowl and cover with boiling water. Let them soak for 5-7 minutes until tender but still chewy, then drain and set aside.
2
Slice the halloumi cheese into bite-sized cubes or strips. Shred the white cabbage thinly and mince the ginger and garlic.
3
Heat the olive oil in a wok or large skillet over medium-high heat. Add the halloumi cheese and sear until golden brown and crispy on all sides. Remove the cheese from the pan and set aside.
4
In the same pan, add the white cabbage. Sauté for 3-4 minutes until the edges start to char and soften.
5
Stir in the minced ginger and garlic, cooking for 1 minute until fragrant.
6
Add the drained glass noodles to the pan along with the schezwan chutney, soy sauce, and the seared halloumi cheese.
7
Toss everything together vigorously for 2 minutes to ensure the noodles are evenly coated in the sauce and everything is heated through.
8
Remove from heat, drizzle with sesame oil, and serve immediately.

Chef's Tips

•Don't overcook the glass noodles during the soak; they should have a slight 'bite' as they will cook further in the pan.
•If the pan looks too dry when adding the noodles, add a splash of water or vegetable broth to help loosen the sauce.
•For extra crunch, garnish with toasted sesame seeds or chopped walnuts from your pantry.

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