Description
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.
Nutrition
- Serving Size: 1 portion (1/4 of recipe)
- Calories: 610
- Sugar: 12 g
- Sodium: 1580 mg
- Fat: 36 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 34 g
- Cholesterol: 55 mg
