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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.
Your video shows crushed pepper flakes, but I don’t see them in the recipe. Maybe you swapped ingredients with the chili paste or something? Can’t wait to try this!
Hey Kelley!! I was just out of chili paste the day we filmed the video for this recipe. I prefer using chili paste for this recipe, but you can use 1-2 teaspoons of chili flakes in place of the chili paste as well. So sorry to confuse you! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Hi Tieghan, I’m allergic to peanut butter but thinking about trying this recipe. Can I omit the PB altogether or do you have any other thoughts/suggestions on a creative alternative? Thanks!
XO another fan of yours from Cleveland
Hey Jenna! You can use almond butter, cashew butter, or tahini. Any of these will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
So delicious!! This is my go-to recipe for every week & I wanted to show it some love. Thank you for showing me the magic that is Halloumi cheese! & thank you so much for all your recipes–I cook from your cookbook/blog at least twice a week. Can’t wait for your simple recipes book to come out!!
Thank you so much Claire! I am so glad this turned out so well for you! xTieghan
Holy Moly!! This was so amazing. I browsed a ton of Teighan’s “takeout noodle” recipes and finally landed on this one! This one does not disappoint! Super easy and delicious. Definitely don’t skip the halloumi!
Thank you so much Carly! xTieghan
This was SO GOOD and so easy to make! We got about six servings out of the noodle base, but used about 3x the amount of halloumi haha
I would totally do the same! So glad you enjoyed this Rachael! Thank you! xTieghan
This receipe is delicious. I made it and now everyone is jealous of my lunch. Leftovers are great for lunch. I can’t have too mcuhs spice so I dialed it down a little on curry paste and the chili paste. Still awesome!
Thank you so much Kylie! I am so glad you loved this recipe! xTieghan
It’s great thanks for the recipe.
Just got hungry by looking at halloumi cheese. eally kills for a bowl of these noodles right now.
I am so glad you enjoyed this~ xTieghan
I loved the recipe, but where was the edamame supposed to go? It was listed in the ingredients, but not the recipe.
Hi Callahan! The edamame is added with the mangos. recipe is all fixed! Please let me know if you have any other questions. So glad you love this recipe! Thank you! xTieghan
Hi! I made this last night and it was delicious! For some reason it made too much sauce when I did it and it was looser and not as creamy as yours looks. I’m wondering if the brand of peanut butter matters. I used an organic Trader Joe’s creamy peanut butter – the kind where the oil separates. I’d like to make it again – can you reco a brand of peanut butter that you use?
Hey Emily! I would recommend a no-stir PB. I used Whole Food 365 organic peanut butter. It works great! Please let me know if you have any other questions. So glad you love this recipe! Thank you! xTieghan
another excellent contribution added to my “will make again list.” With the first one under my belt, I see lots of opportunities for more veggies – one of the reasons I return to your web-site time and again: the opportunities for slight modifications without a negative impact on the final dish.
I had never heard of Halloumi cheese before. I went to our local gourmet store with fingers crossed and found it. What a treat and great addition to this dish. THANK YOU for your diligence and generosity in sharing these recipes.
Thank you so much Wendy! I love hearing when recipes turn out so well for you guys! xTieghan
THIS WAS SO SO GOOD! I didn’t even make the halloumi (didn’t see it at Trader Joe’s and it was mondo expensive at the grocery store near me) and it was perfection. This is definitely going on repeat, and I hope to try it with the halloumi next time!
i wonder how well the leftovers will keep? This made a huge portion, much more than I anticipated!
HI! The leftovers keep really well in the fridge for up to 5 days. Please let me know if you have any other questions. So glad you love this recipe! Thank you! xTieghan
Wholly Halloumi! That was the most amazing Asian dish I have cooked for a long time that tasted gourmet. Did a few swaps: no carrots–used red peppers, sugar snap peas, green onions, and purple cabbage. My six-year-old was all about it too (I tried to temper the heat but out of chili paste so used a squeeze–or two–of Siracha. Next time I’ll have to leave it out). I had major doubts about the Halloumi, but it was so, so, amazing…I’ll be checking your site for what else I can use Halloumi in! I’m stoked to have leftovers for lunches this week! Thanks for an amazing cookbook and blog!
So happy this turned out amazing for you, Susie! Thank you so much! xTieghan
Do you think I could substitute tofu for the halloumi?
HI! Yes, tofu will be just fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
We made this yesterday for dinner we added chicken to it and it was delicious everyone loved the recipe.
I am so happy to hear that! Thank you so much Charlotte! xTieghan
i needed a quick dinner and it just so happened that you posted this on your instagram story today. I ran to the grocery store and had a way more enjoyable evening thanks to this.
delicious as always, thanks!
YES! I am so glad this turned out so well for you, Genevieve! Thank you! xTieghan