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Better Than Takeout 20 Minute Peanut Noodles with Sesame Halloumi.
Watch the How To Video Here:
Pretty Perfect.
Oh how I could kill for a bowl of these noodles right now. I may be in Korea, but with the businesses of everything we have been doing, we have not had any time to explore and find good authentic Korean food. So far we’ve eaten a lot of kimchi, beef bulgogi, and shrimp fried rice…for breakfast. It’s definitely been very interesting.
As I write this, it’s the morning before my brother, Red competes in finals, so approximately four fifty one am on Sunday morning here in PyeongChang. I am all messed up with what day it is and when I should be sleeping, but I am so thankful to be here with my family and watching my brother do something that is beyond incredible. I’m amazed by him, and no matter the results, I will forever be proud of Red for making it to the Olympics…and now the finals. The kid is only seventeen and has accomplished one of the biggest goals imaginable.
Pretty cool.
I plan on a quick update for you all tomorrow, but I’ll be doing a full recap of the trip when I return home later this week. Until then, I’m going to try to soak in all that we are experiencing here.
For now though, let’s talk noodles! It’s no secret around here that I love peanut butter and noodles. Most frequently my peanut butter is paired with sweets, and my noodles with cheese, but peanut noodles have always been a favorite of mine and it’s about time I shared a recipe with you guys.
This recipe is up there in my top favorites, and for two reasons.
One, it’s so easy.
Two, it’s so good…addictingly good.
This noodle recipe is all about the sauce.
It’s heavy on the peanut butter, and flavored with Thai curry paste, ginger, honey, and toasted sesame oil. Everything is mixed in the blender and then tossed with hot noodles and topped with fresh lime, basil, and cilantro.
To add an extra layer of texture and flavor I pan-fried some Halloumi cheese in soy and sesame oil. It’s kind of like crispy tofu…but better. I mean, it’s salty pan-fried Halloumi cheese atop peanut noodles.
I don’t know about you guys, but that sounds pretty awesome to me.
The major bonus to this recipe…just how quickly this dish comes together!
Twenty minutes and DONE. Yup, I sure am good with that.
Better Than Takeout 20 Minute Peanut Noodles with Sesame Halloumi
Servings: 6 servings
Calories Per Serving: 491 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 8 ounces rice noodles or long cut pasta
- 1/2 cup creamy peanut butter
- 1/2 cup low sodium soy sauce or tamari (be sure to use low-sodium)
- 2 tablespoons toasted sesame oil
- 2 tablespoons honey
- 1 tablespoon chili paste (I use sambal oelek)
- 1 tablespoon Thai curry paste
- 2 inches fresh ginger, grated
- 4 cloves garlic, minced or grated
- 2 carrots, shredded
- 1 bell pepper, thinly sliced
- juice from 1 lime
- 1/2 cup fresh basil, chopped
- 1/4 cup fresh cilantro, chopped
- 1 mango, sliced
- 1 cup shelled, edamame
Sesame Halloumi
- 8 ounces Halloumi cheese cubed
- 1 tablespoon sesame oil
Instructions
- 1. Bring a large pot of salted water to a boil. Cook the noodles according to package directions. Drain.2. Meanwhile, combine the peanut butter, soy sauce, sesame oil, honey, chili paste, curry paste, ginger, garlic, and 1/2 cup water. Pulse until combined and smooth. Pour the sauce over the hot noodles. Add the lime juice, basil, cilantro, carrots, bell peppers, mangos, and edamame. Toss to combine.3. Heat the sesame oil in a large skillet over medium heat. When the oil shimmers, add the Halloumi and cook until golden, about 5 minutes.4. Divide the noodles among bowls and top with Halloumi. Enjoy!
Trust me…these noodles need to be on your dinner table tonight.
Love this recipe – I used gochujang in place of the sambal and it worked really well.
Hi there,
I appreciate you making this recipe and your feedback! So glad it was enjoyed:) Have a great week! xT
Can you sub something else for the thai curry paste? All I have on hand is curry powder (not sure it is thai either).
Hey there,
You could just skip it, there’s plenty of other flavors going on in this recipe:) Please let me know if you have any other questions, I hope this turns out well for you! xx
This was delicious! I just love halloumi and this was a great addition to the dish, the yummy saltiness. This is the first recipe from your site, as I’m new, but I’ve got a list! So many delicious looking things. And I love how many vegetarian friendly recipes are on your site!
Hey Jeni,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for making it! ☘️xx
This is great. I doubled the sauce quantity because I love condiments and it’s just delicious. Really incredible.
I’ve also used tofu in favor of halloumi and it was good- just dust the tofu in some spices and cornstarch and bake it on a parchment-lined cookie sheet.
And cooking the halloumi in sesame oil is an awesome idea! I fry up halloumi once a week or so and keep it in the fridge for snacking 😉
Hi Jules,
Awesome!! Love to hear this recipe was a winner, thanks for making it. Have the best week:) xT
My sister introduced me to this recipe and I make it almost every week. I don’t add cilantro or mango but add cucumbers and it’s really good.
Hey Kerri,
Happy Sunday! Thanks a bunch for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
Hey! If I can’t get sambal what should I use instead? Or should I just use more Thai curry paste? Xxxx
Hey Katt,
You could also use some sriracha! I hope you love the recipe, please let me know if you give it a try! xTieghan
Finally posting a comment because we have made this recipe just about 10,000 times now. I always double the veggies and it lasts us for a few meals. Absolutely delicious and our household favorite. My husband asks me to make this pretty much every week.
I just wish it was easier to find halloumi cheese in our area!
Hey Jackie,
Love to hear this! Thanks so much for giving the recipe a try, I am so glad it was enjoyed! xTieghan
If I use tofu instead, how exactly should I season and cook it?
Hi Dotty,
I have never really worked with tofu, but I would probably pan fry it. Please let me know if you give the recipe a try, I hope you love it! xTieghan
The sauce is tasty but I don’t think I’m a fan of the cheese with all of it. I also ended up cooking the peppers and carrots in the skillet with the halloumi because I didn’t want them to be raw. Without the cheese I think there was plenty of flavors and goodness going on in this recipe. I’ll definitely make the sauce again.
Hey Elizabeth,
So sorry you did not enjoy the recipe, please let me know if you have any other questions! xTieghan