Broccoli Halloumi Cashew Noodle Stir-Fry

A vibrant Asian-inspired stir-fry with golden pan-seared halloumi, tender broccoli florets, edamame beans, bell peppers, carrots and toasted cashews tossed with soba noodles in a light soy-ginger sauce.

Ingredients

  • 200g soba noodles (buckwheat)
  • 200g halloumi, cut into 1cm cubes
  • 200g broccoli, cut into small florets
  • 1 medium carrot, julienned
  • 1 red bell pepper, sliced into thin strips
  • 100g edamame beans (shelled, frozen)
  • 40g cashews, roughly chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, finely grated
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp honey
  • 1 tbsp vegetable oil
  • 2 spring onions, sliced
  • 1 tsp sesame seeds for garnish

Instructions

  1. Cook the soba noodles according to package instructions, drain, rinse under cold water and set aside.
  2. Whisk together the soy sauce, rice vinegar, sesame oil and honey in a small bowl to make the sauce.
  3. Toast the cashews in a dry pan over medium heat for 2–3 minutes until lightly golden. Remove and set aside.
  4. Heat the vegetable oil in a large wok or skillet over high heat. Add the halloumi cubes and fry for 3–4 minutes, turning occasionally, until golden on all sides. Remove and set aside.
  5. In the same pan, add the carrots and broccoli and stir-fry for 3 minutes. Add a splash of water to help the broccoli steam slightly.
  6. Add the bell pepper, edamame, garlic and ginger. Stir-fry for another 2 minutes until vegetables are tender-crisp.
  7. Add the cooked noodles and sauce to the pan. Toss everything together over high heat for 1–2 minutes.
  8. Return the halloumi to the pan and gently fold through.
  9. Serve topped with toasted cashews, spring onions and a sprinkle of sesame seeds.

Notes

  • Soba noodles are made from buckwheat and have a lower glycemic index than regular wheat noodles, making them ideal for a slow blood sugar response.
  • Don't overcook the vegetables — keeping them tender-crisp preserves nutrients and texture.
  • Pat the halloumi dry before frying for the best golden crust.

Variations

  • Replace soba with whole wheat udon or glass noodles for a different texture.
  • Add a handful of baby spinach at the end for extra greens.
  • Swap halloumi for firm tofu for a lower-fat, vegan version.
  • Add a squeeze of lime juice instead of rice vinegar for a fresher tang.
  • Stir in a tablespoon of miso paste into the sauce for deeper umami flavour.

Why This Meal Is Good for You

Broccoli is one of the most powerful anti-cancer vegetables, rich in sulforaphane which supports the body's detoxification enzymes and has been linked to reduced risk of several cancers. It is also high in vitamin C and vitamin K, supporting skin elasticity and bone health.

Edamame beans provide complete plant protein and are rich in isoflavones, which support heart health and may have protective effects against hormone-related cancers. Their high fibre content contributes to a slow, steady blood sugar rise.

Cashews are an excellent source of magnesium and zinc, both important for immune function, skin repair and quality sleep. Magnesium in particular helps relax muscles and calm the nervous system before bed.

Carrots and red peppers are loaded with beta-carotene and vitamin C, powerful antioxidants that protect skin from UV damage and support collagen production for a healthy, youthful complexion.

Buckwheat soba noodles are naturally gluten-free (when 100% buckwheat), rich in rutin — a flavonoid that strengthens blood vessels and improves circulation — and have a significantly lower glycemic index than regular pasta.