This is a dish that’s already become a household favourite! Diving into the perfect blend of creamy peanut butter sauce, crispy halloumi, and vibrant veggies has never been tastier.
Both my boys couldn’t get enough of it! Cooking for them is always a joy, especially when I see the delight in their reactions to new recipes. The crunchy texture of the halloumi, complemented by the spicy red curry paste, had them both asking for seconds.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Here you can find more of My Recipes with Halloumi.
Peanut Butter Noodles with Halloumi
Servings: 4 People
Ingredients
- 300 g Udon Noodles , thick wheat noodles
- 1 ½ Halloumi , Charalambides Christis, cut in cubes
- 2 tbsp Chili Oil
- 100 g Bean Sprouts
- 100 g Peas , boiled
- 1 Carrot , julienned (or may use the tool that makes them as noodles or shreds them)
- 1 Red Long Horn Pepper , halved, deseeded and thinly sliced
- 3 tbsp Sesame Oil
- 1 tbsp Honey
- 1 tbsp Sesame Seeds , toasted
- 1 tbsp Pine Nuts , toasted
- 4 Scallions , green parts only, cut lengthwise and diagonally sliced
- 1 Green Chili Pepper , thinly sliced
- 3 Litres Water
- 1 tbsp Fine Salt
For the Sauce
- 75 g Unsalted Peanut Butter
- 50 g Red Curry Paste
- 2 tbsp Honey
- 50 ml Light Soy Sauce
- 30 ml Rice Vinegar
- 1 Lime Juice
- 1- Inch Ginger , grated from frozen
Instructions
- Start with the sauce where we add all the ingredients in the bowl of a food processor with the metal blade attached and blend until smooth. If the sauce is too thick then add a bit of water to loosen it. Keep aside.
- In a pot on high heat bring water to a boil, add the salt and the noodles and cook them al-dente with guidance from the package instructions. Immediately strain the noodles and place in a bowl, pour 2 tbsp of sesame oil, add the veggies (bean sprouts, peas, carrots, peppers) and mix. Pour the sauce, toss well and keep aside.
- Place a frying pan on medium heat and add the chili oil. When it heats up add the halloumi cubes and fry on all sides until golden brown. Remove from the pan to a bowl add the remaining 1 tbsp of sesame oil and 1 tbsp of honey, add the sesame seeds and pine nuts and mix well so that the seeds and nuts stick to the halloumi cubes.
- To put everything together we add ¾ of the halloumi to the bowl with the noodles along with the scallions and toss gently. Finally add on top of the dish the remaining ¼ of the halloumi, garnish with the green chilies and the remaining scallions and serve.
Video
Cook the noodles al-dente
Strain and pour 2 tbsp of sesame oil,
add the bean sprouts,
peas,
carrots,
peppers and
mix.
For the sauce we add in the bowl of a food processor the peanut butter,
the red curry paste,
the honey,
soy sauce and rice vinegar,
lime juice,
grated ginger,
with the metal blade attached and and we blend until smooth.
Pour the sauce,
toss well and keep aside.
Add the chili oil,
cut the halloumi in cubes,
and fry on all sides until golden brown. Remove from the pan to a bowl add the remaining 1 tbsp of sesame oil and 1 tbsp of honey, add the sesame seeds and pine nuts and mix well so that the seeds and nuts stick to the halloumi cubes.
Remove from the pan to a bowl,
add the remaining 1 tbsp of sesame oil,
and 1 tbsp of honey,
add the sesame seeds and pine nuts,
and mix well.
Add ¾ of the halloumi to the bowl with the noodles,
along with the scallions and
toss gently.
Finally in a serving plate add on top of the dish the remaining ¼ of the halloumi, garnish with the green chilies and the remaining scallions and serve.
the remaining scallions.
