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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.
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.
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.
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:
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
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.
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
- 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
Instructions
- 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!
Made this last night. My in laws (who don’t like spicy food) took seconds without the topping. I made the chili crisp more like the Instagram story, which meant something like 4 or 5 tablespoons of chili flakes. It was HOT but delicious. Prep time was more like 45 minutes but totally worth it!
Hey Kim,
Happy Friday! Thanks a ton for giving this recipe a try, I am so glad it was a hit! ?Tieghan
Loved this recipe. Cane together very fast and super tasty. Reduced the spice a bit for my husband, but not drastically. Used tofu instead of halloumi, looking forward to trying it with halloumi. Thank you!
Hey Michelle,
Wonderful!! I love to hear that this recipe was a winner and really appreciate you making it:) xTieghan
This was absolutely amazing and delicious! Next time I would reduce the heat in the sauce just a smidge–but otherwise there were so many flavors and textures that this one is going on the “Make Again” list.
Only alteration I made was flash sautéing the carrots and bell pepper to give them some smoky char. But that is just how I like them. I also used creamy almond butter.
Hey Tony,
Wonderful!! I love to hear that this recipe was a winner and really appreciate you making it:) xTieghan
The flavor was great, but prep alone took me an hour. I would pay to see someone do this in 2o minutes lol
Hi Kit,
Thanks for giving the recipe a try and sharing your feedback. Sorry to hear this took longer than expected. xTieghan
natural peanut butter?
Hi Jennifer,
I like to use natural peanut butter, but use whatever you like:) I hope you love this dish, please let me know if you give it a try! xTieghan
What is the tool you use for the carrots?
Hi Amy,
Here is the link for the peeler:
https://rstyle.me/+2n2ZPWriEqsEHLpKF4rkQQ
Please let me know if you have any other questions! xx
This looks great – on Instagram you used a lot of chili flakes and cayenne…does the crisp need more flakes than a pinch? Excited to try it!
Hi Kim,
It’s really to your liking, my family likes a lot of heat:) Let me know if you give this dish a try, I hope you love it! xTieghan
This is sooooo good!! I couldn’t really picture what all of the flavors would be like together because it’s definitely more unique than a standard noodle dish. But oh my gosh, it surprised me in the best way!! I added tofu for a little extra protein and I left out the cilantro because I’m not a fan. And wow wow this is going to be going into the rotation. Yumm thank you!! A perfect summer dinner.
Hey Shea,
Awesome!! I am so glad to hear you enjoyed this recipe and the flavors, great idea to add some tofu! Thanks for making the recipe! xTieghan
Did you use spaghetti or noodles? It looked like spaghetti or linguine in your stories.
Hey Rosie,
Yes, I stated I like to use spaghetti or linguine with this recipe, you can really use any long noodle that you like:) Let me know if you give the recipe a try, I hope you love it! xx
Hi! We love the flavors in the recipe but where are the bell peppers and carrots incorporated? They’re listed with the ingredients and no where else.
It’s listed in the first step!
Hi Valerie,
Thanks for trying the recipe. The carrots and peppers are listed in step 1:) Sorry you missed it! xx
I don’t see the carrots or bell pepper in the recipe steps other than on the ingredients list. When are these added?
Hi Robert,
The carrots and peppers are listed in step 1:) Please let me know if you have any other questions! xx
I want to try this recipe soon. It looks so delicious. Could you please tell me what herb you have on the right side of the finished dish. I see Thai Basil but do not recognize the other.
Hi Colleen,
Are you referring to the cilantro? Let me know if you have any other questions! xTieghan
This was a HIT. The ginger and lime brightened the delish to perfection! I’m not a fan of goat products so I crisped up an Amish bread cheese instead but was still soooo good!
Hey Sarah,
I really appreciate you giving this dish a try, I am so glad to hear it was enjoyed! Hope you’re having a great Wednesday! xT
If I wanted to add protein what would you suggest that would compliment this dish ?
Hey Alicia,
I think chicken would be great to add here! I hope you love the recipe, please let me know if you give it a try! xx
I tried to comment prior to prepping as the green onions go missing in the instructions so I decided to add with he herbs. Good flavor, but I’m skilled with a knife and the prep time is not as short as the recipe states…allow at least another 15-20 minutes of starting from scratch without a kitchen maid. You don’t need that much sesame oil and can easily add some tofu for protein, but then I’m deviating from her recipe. Good idea and base, but needs built out for everyday use.
Hi Rebecca,
Thanks for trying the recipe and sharing your feedback. The green onions are added as garnish in step 5. Sorry to hear this dish was not your favorite! xTieghan
I refuse to rate a recipe before preparing it as stated…where do the green onions appear? Atop the finished dish? Am making it right now so shall see where they land tonight lol.
Hi Rebecca,
Yes, the green onions are used as garnish in step 5. Please let me know if you have any other questions, I hope you love the recipe! xTieghan