Peanut Butter Noodles with Halloumi | Charalambides Christis
Frixos Personal Chefing
Suitable for vegetarians
December 9, 2024
Peanut Butter Noodles with Halloumi!
Prep Time
25
mins
Cook Time
10
mins
Serves
4
Ingredients
- 300g Udon Noodles, thick wheat noodles
- 1 ½ Halloumi, Charalambides Christis, cut in cubes
- 2 tbsp Chili Oil
- 100g Bean Sprouts
- 100g Peas, boiled
- 1 Carrot, julienned (or may use the tool that makes them as noodles or shreds them)
- 1 Red Long Horn Pepper, halved, deseeded and thinly sliced
- 3 tbsp Sesame Oil
- 1 tbsp Honey
- 1 tbsp Sesame Seeds, toasted
- 1 tbsp Pine Nuts, toasted
- 4 Scallions, green parts only, cut lengthwise and diagonally sliced
- 1 Green Chili Pepper, thinly sliced
- 3 Litres Water
- 1 tbsp Fine Salt
For the Sauce:
- 75g Unsalted Peanut Butter
- 50g Red Curry Paste
- 2 tbsp Honey
- 50ml Light Soy Sauce
- 30ml Rice Vinegar
- 1 Lime Juice
- 1-Inch Ginger, grated from frozen
Instructions
- Start with the sauce where we add all the ingredients in the bowl of a food processor with the metal blade attached and blend until smooth. If the sauce is too thick then add a bit of water to loosen it. Keep aside.
- In a pot on high heat bring water to a boil, add the salt and the noodles and cook them al-dente with guidance from the package instructions. Immediately strain the noodles and place in a bowl, pour 2 tbsp of sesame oil, add the veggies (bean sprouts, peas, carrots, peppers) and mix. Pour the sauce, toss well and keep aside.
- Place a frying pan on medium heat and add the chili oil. When it heats up add the halloumi cubes and fry on all sides until golden brown. Remove from the pan to a bowl add the remaining 1 tbsp of sesame oil and 1 tbsp of honey, add the sesame seeds and pine nuts and mix well so that the seeds and nuts stick to the halloumi cubes.
- To put everything together we add ¾ of the halloumi to the bowl with the noodles along with the scallions and toss gently. Finally add on top of the dish the remaining ¼ of the halloumi, garnish with the green chilies and the remaining scallions and serve.
