Chili Peanut Noodles with Halloumi
What You Will Need
Ingredients
- 8 oz. rice noodles or long cut pasta
- 2 carrots, shredded
- 2 bell peppers, thinly sliced
- 1 Tbsp., plus 1/4 cup Lee Kum Kee Pure Sesame Oil
- 8 oz. halloumi cheese, cubed and patted dry
- ---For topping---
- 1/2 cup fresh basil, chopped
- 1/2 cup fresh cilantro, chopped
- 2 green onions, thinly sliced
- 3 Tbsp. toasted sesame seeds
- 3 Tbsp. chopped peanuts
- 2 Tbsp. lime juice
Sauce Mix
- 1/2 cup creamy peanut butter
- 1/3 cup Lee Kum Kee Panda Brand Cooking Soy Sauce
- 2 Tbsp. honey
- 1/4 cup Thai red curry paste
- 1 Tbsp. Lee Kum Kee Chiu Chow Style Chili Crisp Oil, plus more for drizzling
- 1 Tbsp. fresh ginger, grated
- 1/3 cup water
Made with
Lee Kum Kee products
How to make it
-
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.
-
Meanwhile, in a food processor, combine the peanut butter, Lee Kum Kee Panda Brand Cooking Soy Sauce, honey, curry paste, Lee Kum Kee Chiu Chow Style Chili Crisp Oil, ginger, and 1/3 cup water. Pulse until combined and smooth. Pour the sauce over the warm noodles. Tossing well.
-
Heat 1 tablespoon Lee Kum Kee Pure Sesame Oil in a skillet over medium heat. Add the Halloumi and cook until golden, about 5 minutes. Remove from the skillet.
-
Divide the noodles between bowls and top with the halloumi, herbs, and toppings. Add additional Lee Kum Kee Chiu Chow Style Chili Crisp Oil and Enjoy!
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