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 light halloumi, cut into 1cm cubes
  • 250g 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. Pat the halloumi cubes dry. Heat the vegetable oil in a large wok or skillet over high heat. Add the halloumi 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 until well coated and heated through.
  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 made from buckwheat have a lower glycemic index than wheat noodles, ideal for a slow blood sugar response.
  • Keep vegetables tender-crisp to preserve nutrients and texture.
  • Pat halloumi very dry before frying for the best golden crust.
  • Have all ingredients prepped before starting — stir-frying goes quickly.

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.
  • Swap cashews for peanuts or almonds for a different crunch.

Fun Facts

Broccoli belongs to the same species as cabbage, cauliflower and kale — all are cultivars of Brassica oleracea. The name comes from the Italian broccolo, meaning "the flowering crest of a cabbage".

Halloumi originated in Cyprus and has a remarkably high melting point thanks to its unique production method — it's heated during cheesemaking, which denatures the proteins and allows it to be grilled or fried without melting.

Cashews grow attached to a fruit called the cashew apple, with the nut hanging below it like a comma. The shell contains a toxic oil related to poison ivy, which is why cashews are never sold in their shells.

Soba noodles have been eaten in Japan for over 400 years. On New Year's Eve, the Japanese traditionally eat toshikoshi soba ("year-crossing noodles") to symbolise letting go of the past year's hardships.

Edamame simply means "branch beans" in Japanese, referring to how they were traditionally sold still attached to the stem.