Description
Chili Crisp Peanut Noodles with Crispy Halloumi
These Chili Crisp Peanut Noodles bring the best of spicy Thai flavors, paired with the unexpected twist of crispy Greek halloumi cheese. Inspired by a mix of classic peanut noodles and the flavors of a chili crisp chicken bowl, this dish offers a unique fusion. Halloumi adds a chewy texture that makes every bite delightful. Perfect for a summer evening, this bowl is spicy, sweet, saucy, and filled with fresh veggies – it’s a flavor journey worth taking.
8 oz rice noodles or long pasta
1/2 cup peanut butter
1/3 cup tamari or soy sauce
2 tbsp honey
1/4 cup Thai red curry paste
1 tbsp grated ginger
2 carrots, shredded
2 bell peppers, sliced
1 tbsp + 1/4 cup sesame oil
8 oz halloumi, cubed
6 garlic cloves, chopped
1/2 cup basil, chopped
1/2 cup cilantro, chopped
2 green onions, sliced
3 tbsp toasted sesame seeds
3 tbsp chopped peanuts
2 tbsp lime juice
Directions:
1. Cook noodles. Combine with carrots and peppers.
2. Blend sauce ingredients and mix with warm noodles.
3. Cook halloumi in oil until golden.
4. Crisp garlic in oil. Toss with halloumi and herbs.
5. Serve noodles topped with halloumi.
Prep Time: 20 mins
Kcal: 496 per serving
Step-by-Step Guide
1. Cook the 8 oz rice noodles according to package directions. Drain and rinse under cold water to stop cooking. Toss the noodles in a large bowl with the shredded carrots and sliced bell peppers.
2. Prepare the sauce: In a blender or food processor, combine the 1/2 cup peanut butter, 1/3 cup tamari, 2 tbsp honey, 1/4 cup Thai red curry paste, 1 tbsp grated ginger, and 2 tbsp lime juice. Blend until completely smooth.
3. Pour the sauce over the warm noodles and vegetables. Toss thoroughly until every strand is evenly coated. Set aside.
4. Pat the 8 oz of cubed halloumi dry with a paper towel. Heat 1 tbsp of sesame oil in a large non-stick skillet over medium-high heat. Add the halloumi in a single layer and cook for 2-3 minutes per side until deeply golden and crispy. Remove from the skillet and set aside.
5. In the same skillet, add the remaining 1/4 cup of sesame oil. Reduce heat to medium-low. Add the 6 chopped garlic cloves and cook, stirring constantly, for 1-2 minutes until fragrant and lightly golden. Be careful not to burn it.
6. Remove the skillet from heat. Immediately add the crispy halloumi back to the skillet, along with the 1/2 cup chopped basil and 1/2 cup chopped cilantro. Toss to combine, allowing the herbs to wilt slightly in the residual heat.
Serving Suggestions
Divide the saucy noodles among bowls. Top generously with the herby halloumi and garlic mixture. Finish with sliced green onions, 3 tbsp toasted sesame seeds, and 3 tbsp chopped peanuts for extra crunch. For a fresh, bright finish, serve with lime wedges on the side.
How-to Summary
Cook and combine noodles with veggies. Blend peanut butter, tamari, honey, curry paste, ginger, and lime for the sauce. Toss sauce with noodles. Pan-fry halloumi cubes until crispy. Sauté garlic in oil, then combine with halloumi and fresh herbs. Assemble bowls with noodles, top with halloumi mixture, and garnish with green onions, sesame seeds, and peanuts.
Frequently Asked Questions
Can I make this dish ahead of time? Yes, but store components separately. The sauce and cooked noodles can be refrigerated for 2 days. Cook the halloumi and assemble just before serving for the best texture.
What can I use instead of halloumi? For a similar salty, fry-able texture, try extra-firm tofu (pressed and cubed) or paneer. For a non-vegetarian option, crispy chicken or shrimp work well.
Is there a substitute for Thai red curry paste? For a different flavor, you can use 2-3 tbsp of chili crisp or sambal oelek, though the flavor profile will shift. Adjust to your preferred spice level.
How can I make this gluten-free? Ensure you use certified gluten-free tamari instead of soy sauce and gluten-free rice noodles.
The sauce is too thick. How do I thin it? Simply whisk in warm water, one tablespoon at a time, until you reach your desired consistency. The residual heat from the noodles will also help loosen it.
Common Mistakes to Avoid
- Overcooking the garlic, which turns it bitter. Cook just until fragrant and lightly golden.
- Not drying the halloumi before frying, which prevents a proper crispy sear.
- Adding the sauce to cold noodles, causing it to seize and not coat evenly.
- Blending the sauce with cold ingredients, which can make it grainy. Using room-temperature peanut butter helps.
Conclusion
This fusion dish masterfully combines creamy, spicy peanut noodles with the irresistible salty crunch of halloumi. It’s a vibrant, satisfying meal that comes together with surprising ease. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-worthy bowl that’s perfect for a quick weeknight dinner or for impressing guests. The balance of textures and bold flavors guarantees this recipe will become a new favorite.