Heat half of the rapeseed oil in a large wok. Stir-fry the halloumi and toss until it begins to turn golden brown. Then, drain and set aside.
Wipe the Wok clean, then add it back to the heat and add the remaining oil.
Stir-fry the garlic and ginger continuously for 1 minute to allow their flavour to infuse the oil, but not enough to colour.
Add the broccoli and stir-fry for a further 2-3 minutes, until the broccoli begins to soften slightly. Then, add the carrots and bean sprouts.
Continue stir-frying until the beans and carrots are hot, approximately 2-3 minutes.
Add the egg noodles and stir-fry for an additional 2-3 minutes, until the egg noodles are heated through.
return the halloumi to the pan, and add the spting onions and toss to combine everything.
Drizzle the soy sauce around the perimeter of the pan and toss through. Repeat the process with the sesame oil. And then, the sweet chilli.
Divide among plates and serve chilli, and sesame seeds.
