Crispy Halloumi Chili Crisp Noodles
Chili crisp noodles: master this vibrant recipe with crispy halloumi and a rich peanut sauce. A quick, flavorful meal perfect for any night.
Ingredients
- 8 ounces rice noodles or long cut pasta
- 1/2 cup creamy peanut butter
- 1/3 cup tamari or soy sauce
- 2 tablespoons honey
- 1/4 cup Thai red curry paste
- 1 tablespoon fresh ginger, grated
- 2 carrots, shredded
- 2 bell peppers, thinly sliced
- 1 tablespoon, plus 1/4 cup sesame oil
- 8 ounces halloumi cheese, cubed and patted dry
Instructions
- Bring a large pot of salted water to a boil. Cook the noodles according to package directions. Drain and add to a large bowl with the shredded carrots and thinly sliced bell peppers.
- Meanwhile, in a food processor, combine the peanut butter, soy sauce, honey, curry paste, ginger, and 1/3 cup water. Pulse until combined and smooth. Pour the sauce over the warm noodles, tossing well to coat.
- Heat 1 tablespoon sesame oil in a skillet over medium heat. Add the cubed Halloumi and cook until golden and crispy on all sides, about 5 minutes. Remove from the skillet.
- Divide the noodles between bowls and top generously with the crispy halloumi. Enjoy immediately!
Notes
- For extra crispy halloumi, ensure it's patted completely dry before pan-frying. Moisture is the enemy of crispiness. - Don't overcook your noodles! Al dente is key for the best texture when tossed with sauce. - If you like extra heat, feel free to add more chili flakes to the garlic oil. - Storage: Leftover noodles can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a skillet, adding a splash of water or broth to loosen the sauce if needed.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.