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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.

Chili Crisp Peanut Noodles with Crispy Halloumi |

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.

Totally delicious.

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.

Chili Crisp Peanut Noodles with Crispy Halloumi |

The details

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.

Chili Crisp Peanut Noodles with Crispy Halloumi |

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.

Chili Crisp Peanut Noodles with Crispy Halloumi |

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!

Chili Crisp Peanut Noodles with Crispy Halloumi |

Looking for other light summer recipes? Here are some favorites:

Chili Mango Summer Rolls with Ginger Peanut Sauce

Peanut Chicken Spring Roll Bowls

20 Minute Red Curry Basil Garlic Oil Noodles

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

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6
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.



  • 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!
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Chili Crisp Peanut Noodles with Crispy Halloumi |

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  1. My apologies to Savita : I should have believed you !!! Great ingredients minus the over kill on the Tamara (it’s the only NaCl culprit I can think of)…..suggest someone updates this recipe and sorts out the salt element ! We had to skip the noodles part – thanks the Lords I opted to keep the baked tofu (subbed for halloumi) and veg on the side ….I’ll still try other recipes from this site but will definitely keep an eye on the salt side !

  2. 2 stars
    I eat Thai food on the regular and this recipe is just, NO. Sauce is way too salty, and ingredient proportions are off (imho).

    If this recipe is going to work, it needs UNSALTED peanut butter, which is not specified. I used regular creamy Jiff and that was not a good idea. Half a cup of peanut butter made the peanut taste too overwhelming, so if you prefer less of the peanut taste, go with 1/4 cup. I’d also opt for low-sodium soy sauce (1/4 cup) and increase the red curry paste by 2-3 Tbsp. Additionally, there is no acid to balance out the sauce. I ended up doing 3-4 tsp of sugar (instead of honey, since sugar is sweeter), and squeezed 2 whole limes into the sauce and it was still too salty. So if you try this recipe, I’d definitely go with unsalted peanut butter and low sodium soy sauce. I’d also squeeze 1/2-1 full lime into the sauce, and probably go with 1-2 tsp of tamarind paste to add the acid/tartness to balance it out. Use honey or sugar based on your taste/preference. The final quantity of sauce seemed a bit much, so don’t pour the whole batch over your noodles at once. Start with half, taste, then add more based on your preference.

    To cook the halloumi (or in my case, I used firm tofu), I didn’t have plain sesame oil. I used a flavorless sunflower oil (2 Tbsp), combined with toasted sesame oil (1 Tbsp), and 2 tsp of Chili oil (can get at Asian market). That ended up working out. Although, if you use tofu instead of halloumi, I’d take the time to remove some of the moisture by patting it dry in paper towels.

    The cilantro and basil seemed to not make much of a flavor difference, so if you want to skip those you probably can. I wouldn’t skip the sesame seeds or crushed peanuts though since they add texture to the dish.

    I was so excited to try this recipe because I’ve heard such good things about HBH, but I was really disappointed. What a waste of ingredients, since I had to throw everything out.

    1. Hey Savita! I am SO sorry this recipe didn’t turn out for you! I really appreciate all of the input on this recipe, and I will look more into how I can improve it! Thank you again for your feedback. I hope you enjoy other HBH recipes! Happy New Year! xT

      1. Hi Tieghan,

        Thanks so much for the quick response. I haven’t given up on HBH lol, so I will definitely try out more recipes in the future. I’d make sure to specify unsalted peanut butter for this recipe, and low-sodium soy sauce. That might make a difference.

        Hope you had a lovely holiday season!

  3. 5 stars
    Tasty recipe, but be careful of which curry paste you get. We made it with half the amount recommended, and it was so spicy as to be inedible (and we normally enjoy spicy food). 🔥😅

  4. 5 stars
    This is one of my favorite meals, homemade OR restaurant. It’s like a food truck noodle bowl, but even better than that one bowl you are obsessed with and have to have at least once a week. I use tiny pieces of broccoli instead of peppers, go light on the sauce, and add some extra jarred chili crisp to mine. Others in the family go hard on the sauce. We all LOVE this meal. You’re a recipe genius!

    1. Oh and I use fettuccini noodles and cook them to just a bit past al dente. Perfect chewy noodle to hold up to the sauce and halloumi.

  5. 5 stars
    Delish! I subbed the halloumi for tofu and didn’t add sesame seeds because I was out. Everything else was exactly to the recipe. It was very tasty! Just two tweaks I will make going forward – 1. There was way too much sauce for the amount of noodles. I’d either add more noodles next time or cut the sauce recipe by about 1/3. 2. I wanted more spice and more acid. I remedied this by adding an extra squeeze of lime and Sriracha for serving. Next time, I’d probably add more chili flakes to the oil and maybe some rice wine vinegar to the sauce.

  6. 4 stars
    Delicious! A bit spicy though (and I have a solid spice tolerance). Definitely recommend sautéeing the veggies first. Will definitely try again and play around with!