I love this recipe because it’s the ultimate combination of creamy, salty, and sweet flavors. The peanut butter sauce is rich and savory with just the right amount of heat from the sweet chili sauce. It’s also incredibly versatile — I can throw in whatever veggies I have on hand and still get a delicious result. Plus, it’s all done in under 30 minutes, making it ideal for busy evenings.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 tsp Olive oil 1 Large onion, Sliced 4 Peppers, Sliced 450 g (1 lb) Halloumi, See notes 250 g (9 oz) Egg noodles 2 Spring onions 50 g (2 oz) Salted peanuts, To garnish
For the sauce: 125 g (4.5 oz) Peanut butter 6 tbsp Soy sauce 3 tbsp Sweet chilli sauce 1 tsp Garlic puree 2 tbsp Honey Enough boiling water to make a smooth sauce
Directions
I heat half of the oil in a large frying pan or wok and sauté the onions and peppers until softened. Then I set them aside.
I heat the remaining oil and fry the halloumi slices until golden and crisp on both sides.
While the halloumi cooks, I prepare the noodles according to the package instructions and drain them.
In a small bowl, I whisk together the sauce ingredients—peanut butter, soy sauce, sweet chili sauce, garlic puree, honey, and enough boiling water to create a smooth, pourable consistency.
I combine the noodles, vegetables, and halloumi in the pan and pour over the sauce. Then I stir everything together until evenly coated and heated through.
I sprinkle with chopped spring onions and salted peanuts before serving.
Servings and Timing
This recipe serves 4 people and takes about 25 minutes in total—10 minutes to prep and 15 minutes to cook. It’s perfect for a quick, satisfying dinner any night of the week.
Variations
Sometimes I switch things up by adding sliced mushrooms, baby corn, or snap peas for extra crunch. If I want a bit more heat, I stir in a dash of sriracha or chili flakes. For a meaty twist, I replace the halloumi with cooked chicken or tofu for a vegetarian protein. Using crunchy peanut butter gives the sauce a nice texture, and a squeeze of lime juice brightens up the flavors beautifully.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of water to loosen the sauce and warm everything gently in a pan or microwave until piping hot. It’s just as delicious the next day.
FAQs
Can I use another type of noodle?
Yes, I often use rice noodles or udon noodles if that’s what I have on hand.
How do I keep halloumi from sticking to the pan?
I make sure the pan is hot before adding the halloumi and avoid moving it too soon so it develops a crisp crust.
Can I make this dish vegan?
Absolutely, I just swap the halloumi for tofu and use maple syrup instead of honey.
Is this dish spicy?
It’s mildly spicy from the sweet chili sauce, but I can adjust the heat by adding or omitting extra chili.
Can I use crunchy peanut butter?
Yes, crunchy peanut butter adds a lovely texture to the sauce.
What vegetables go well in this dish?
I like to use bell peppers, onions, and sometimes broccoli or carrots for added color and crunch.
How do I make the sauce creamier?
I add a touch more peanut butter or a splash of coconut milk for a creamier consistency.
Can I make this ahead of time?
Yes, I often prep the sauce and chop the vegetables in advance, then cook everything fresh when I’m ready to eat.
What can I serve with these noodles?
I like serving them with a side of cucumber salad or steamed greens to balance the richness.
How can I prevent the noodles from clumping?
I toss them lightly in a bit of oil after cooking so they stay separate until added to the stir fry.
Conclusion
I love how these peanut butter noodles with halloumi come together in such a short time yet deliver so much flavor. The creamy, nutty sauce paired with chewy noodles and crispy halloumi is simply irresistible. It’s a fast, flexible, and satisfying dish that never fails to please—perfect for when I need a quick meal that still feels special.
These peanut butter noodles with halloumi are a quick and flavorful satay-style stir fry made with crispy halloumi, tender noodles, and a rich peanut butter sauce. It’s a satisfying 25-minute meal that’s creamy, salty, and slightly sweet—perfect for busy weeknights.
Ingredients
2 tsp olive oil
1 large onion, sliced
4 peppers, sliced
450 g (1 lb) halloumi, sliced
250 g (9 oz) egg noodles
2 spring onions, chopped
50 g (2 oz) salted peanuts, to garnish
For the sauce:
125 g (4.5 oz) peanut butter
6 tbsp soy sauce
3 tbsp sweet chilli sauce
1 tsp garlic puree
2 tbsp honey
Boiling water, as needed to make a smooth sauce
Instructions
Heat 1 tsp of olive oil in a large frying pan or wok and sauté the sliced onion and peppers until softened. Remove and set aside.
Add the remaining oil to the pan and fry the halloumi slices until golden and crisp on both sides. Set aside.
Meanwhile, cook the noodles according to package instructions. Drain and toss lightly with a bit of oil to prevent sticking.
In a small bowl, whisk together the peanut butter, soy sauce, sweet chilli sauce, garlic puree, honey, and enough boiling water to form a smooth, pourable sauce.
Return the vegetables and halloumi to the pan, add the noodles, and pour over the peanut sauce.
Toss everything together until well coated and heated through.
Serve immediately, garnished with chopped spring onions and salted peanuts.
Notes
Use crunchy peanut butter for added texture.
Swap halloumi for tofu and honey for maple syrup to make it vegan.
Add extra veggies like mushrooms, snap peas, or baby corn for variety.
Adjust spice level with sriracha or chili flakes to taste.
Store leftovers in an airtight container in the fridge for up to 3 days; add a splash of water when reheating.
