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Recipe Chili Peanut Noodles with Halloumi

Chili Peanut Noodles with Halloumi

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    10 mins

  • Cooking

    20 mins

30 minutes Fusion Rice or Noodle Vegetable Lunch Dinner

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

Jar of Lee Kum Kee Chili Crisp Oil, a crunchy, spicy chili oil perfect for adding heat and texture to any dish

Chili Sauces, Chili Oils

Chiu Chow Chili Crisp Oil
Pure Sesame Oil 15 fl oz (445 ml)

Sesame Oils

Pure Sesame Oil

How to make it

  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, 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.
  3. 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.
  4. 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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