Grilled Halloumi and Zucchini Stir-Fried Noodles

Name: Grilled Halloumi and Zucchini Stir-Fried Noodles
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 8 oz (225 g) egg noodles; 8 oz (225 g) halloumi cheese, cut into ¼-inch (6 mm) thick slices; 2 medium zucchini, peeled into long, thin ribbons using a vegetable peeler or mandoline; 3 garlic cloves, minced; 4 tbsp (60 ml) extra-virgin olive oil; 1½ fresh lemon, zested and juiced; 1 tsp (2 g) dried oregano; ¼ cup (12 g) fresh mint leaves, finely chopped; to taste sea salt; to taste fresh black pepper; ¼ tsp (½ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

Tender egg noodles tossed with quick-cooked zucchini ribbons, grilled halloumi cheese, and bright Greek flavors of lemon, oregano, and fresh mint. The halloumi develops a golden crust on the grill, then gets cut into chunks and folded into the warm noodles with garlic, olive oil, and a squeeze of fresh lemon juice. A simple, elegant dish that feels both comforting and Mediterranean.

Prep: 15 min
Cook: 18 min
Total: 33 min
Makes: 4 servings (about 2 cups each)

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Steps

Before you start

Preheat a grill pan or outdoor grill to medium-high heat
Bring a large pot of salted water to a boil
Pat the halloumi dry with paper towels so it browns evenly

1
Cook the egg noodles
- Bring a large pot of salted water (about 6 quarts/6 liters) to a rolling boil.
- Add the egg noodles and cook until al dente, about 8 minutes (check the package directions for timing).
- Reserve 1 cup (240 ml) of pasta water, then drain the noodles in a colander.
- Set aside.
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Ready when: Noodles are tender but still have a bite when tasted
Tip: Salt the water generously so the noodles have flavor throughout.
2
Grill the halloumiOven 400°F / 205°C
- While the noodles cook, heat a grill pan or outdoor grill to medium-high heat (about 400°F/200°C).
- Pat the halloumi slices dry with paper towels.
- Arrange them in a single layer on the grill pan, working in batches if needed.
- Grill for 2–3 minutes per side until deep golden-brown with char marks.
- The cheese will soften but hold its shape.
- Transfer to a cutting board and slice each piece in half or into chunks; set aside.
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Ready when: Halloumi slices are golden brown with char marks and slightly softened but not melted
Tip: Don't move the cheese around on the grill; let it sit undisturbed so a golden crust forms.
3
Sauté garlic and zucchini
- Heat 2 tablespoons (30 ml) of the olive oil in a large skillet or wok (14-inch/36 cm) over medium-high heat.
- Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.
- Add the zucchini ribbons and the dried oregano.
- Toss continuously for 3–4 minutes until the zucchini is just tender and lightly wilted but still has some texture.
- Season with salt and pepper to taste.
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Ready when: Zucchini ribbons are soft but still hold their shape, with light color changes
Tip: Don't overcook the zucchini or it will become mushy; quick cooking keeps it with a slight bite.
4
Combine noodles and vegetables
- Add the drained egg noodles and the remaining 2 tablespoons (30 ml) of olive oil to the skillet with the zucchini.
- Toss well to coat, adding the lemon zest and lemon juice.
- Add 0.5 cup (120 ml) of the reserved pasta water and toss again, allowing the starch to create a light, silky glaze.
- If the noodles seem dry, add a splash more pasta water.
- Adjust seasoning with salt and pepper.
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Ready when: Noodles are glossy and clinging lightly to the vegetables without excess liquid pooling
Tip: Use the pasta water gradually—you can always add more, but you can't take it out.
5
Fold in halloumi and herbs
- Gently fold the grilled halloumi chunks into the noodle mixture, stirring just until evenly distributed.
- Add the fresh chopped mint and a pinch of red pepper flakes if you'd like heat.
- Taste and adjust the seasoning with more salt, pepper, lemon juice, or oregano as needed.
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Ready when: Halloumi is evenly distributed throughout and the dish is fragrant with lemon and mint
Tip: Fold gently so the halloumi doesn't break apart too much; you want distinct pieces to shine.
6
Serve immediately
- Divide the stir-fried noodles among four bowls or plates and serve right away while the halloumi is still warm and slightly squeaky.
- Drizzle with any pan juices.
- Optional: garnish with extra fresh mint and a sprinkle of lemon zest.
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Tip: This dish is best eaten right away to enjoy the contrast between the warm noodles and the still-warm cheese.

Good to know

Tips

Halloumi's high melting point makes it perfect for grilling—it will warm and soften but won't melt into the pan. Don't skip the dry step or it will steam instead of brown.
The pasta water acts as a binder for the sauce, so taste the noodles as you toss and adjust salt and lemon juice accordingly.
If you don't have a grill pan, use a cast-iron skillet or a nonstick pan on high heat to achieve the same golden crust.
For a creamier texture, add a splash of cream or a drizzle of yogurt in place of some of the pasta water, though the lemon juice is key to balancing the richness.

Make ahead

You can peel and ribbon the zucchini up to 2 hours ahead (store on paper towels in the fridge). The noodles can be cooked up to 4 hours in advance, tossed with a drizzle of olive oil, and reheated gently in the skillet with a splash of water. The halloumi should be grilled and assembled fresh for best texture and flavor.

Storage & reheating

Leftovers keep in an airtight container in the refrigerator for up to 2 days. The halloumi will firm up as it cools. To reheat, transfer to a skillet with a splash of water or olive oil over medium heat for 2–3 minutes, stirring gently, until warmed through. Do not microwave, as the cheese may become rubbery. This dish is best enjoyed fresh.

Substitutions

halloumi cheese → feta cheese or firm mozzarella. Feta can be cubed and added at the end instead of grilled; mozzarella can be sliced and grilled the same way but will melt faster.
egg noodles → fresh or dried linguine, bucatini, or spaghetti. Use the same weight and cooking time as directed on the package.
medium zucchini → summer squash, cucumber, or yellow bell pepper ribbons. Adjust cooking time: squash takes 3–4 minutes, cucumber should be added raw at the end (less than 1 minute warm), and bell peppers need 2–3 minutes.
fresh mint leaves → fresh basil or parsley. Either herb gives a Mediterranean flavor; use the same amount and add at the end.