Simple-to-make Chili Crisp Peanut Noodles. Full of delicious spicy Thai flavors and made in just 30 minutes. These noodles are tossed in a delicious peanut sauce made with Thai red curry paste. Then simply add in plenty of vegetables, top with crispy halloumi cheese, and toss with chili garlic oil, herbs, and sesame seeds. Once everything is together, you’ll have the most delicious vibrant peanut noodle bowls.
Monday noodles! Oh, how I love these bowls. There’s something about peanut noodles that are just so delicious. But I really have to be in the mood for them. And something about these warm summer days always puts me in that mood. Maybe because it’s somewhat of a lighter noodle dish, yet still so filling, and obviously full of flavor. Spicy, sweet, saucy, and vegetable-filled.
To be honest, these noodles were really inspired by my chili crisp chicken cucumber rice bowl. And also a bowl of peanut noodles I made years back. The noodles from years back had one very unusual ingredient, crispy halloumi. Halloumi is a Greek grilling cheese that’s not usually used in a peanut noodle dish. But who’s to say you can’t toss in something different?
I love a crispy, chewy bite with my noodles. Most people would use tofu. However, I really don’t enjoy tofu, so halloumi has always been my go-to replacement. It often shocks people at how well it pairs with so many different flavors.
As with most peanut noodle dishes, this is not very involved, but there are a fair amount of ingredients in the sauce. Don’t let that scare you! The sauce is a really yummy mix of peanut butter, tamari (or soy sauce, of course), red curry paste, honey (to balance out that spice), and then lots of ginger.
Nothing fancy, but a really great mix of flavors. And of course, the peanut butter in the sauce makes it especially delicious.
I like to make the sauce first and toss it with warm noodles. For the noodles, I use either a linguine rice noodle or a traditional Italian linguine noodle. Either works well, it’s just more what you prefer and or are in the mood for.
I’ll usually make the sauce while the noodles boil.
Once I have the noodles tossed I then cook the halloumi and chili garlic oil. Both are quick. Simply pan-cook the halloumi in a skillet until it’s crisp. It takes about 5 minutes and is super easy.
To the same skillet, I add sesame oil, garlic, and chili flakes. Cook the mix together until the garlic turns a pretty golden color and becomes crisp. Just be sure to watch closely. The garlic can go from crisp to burnt real fast.
At this point, toss the halloumi with the oil, herbs, peanuts, and sesame seeds.
Serve the noodles topped with the halloumi and an extra drizzle of the chili crisp oil.
I know this may seem involved, but it’s really not. Just make the sauce, toss with the noodles, then crisp up some garlic in a skillet. Worth every step too!
The noodles are extra saucy, with just the right amount of spice. And I love all the fresh vegetables and herbs. This is a really nice summery noodle dish!
Looking for other light summer recipes? Here are some favorites:
Lastly, if you make this, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Chili Crisp Peanut Noodles with Crispy Halloumi
Calories Per Serving: 496 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 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
- 6 cloves garlic, chopped
- 1/2 cup fresh basil, chopped
- 1/2 cup fresh cilantro, chopped
- 2 green onions, thinly sliced
- 3 tablespoons toasted sesame seeds
- 3 tablespoons chopped peanuts
- 2 tablespoons lime juice
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- 1. 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 carrots and peppers.2. 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.3. Heat 1 tablespoon sesame oil in a skillet over medium heat. Add the Halloumi and cook until golden, about 5 minutes. Remove from the skillet.4. To the skillet, add 1/4 cup sesame oil, the garlic, and a pinch of chili flakes. Cook until the garlic crisps, about 5 minutes. Toss the Halloumi with 1/2 of the garlic oil, cilantro, basil, peanuts, and sesame seeds. Add the lime juice. 5. Divide the noodles between bowls and top with the halloumi, herbs, and additional chili garlic oil. Enjoy!