Perfectly crispy slabs of salty halloumi adorn a bed of spicy rice noodles. Coated with a special UCOOK sweet-sesame soy sauce and layered with the herbaceous flavours of coriander & spring onion, together with the nuttiness of toasted sesame seeds & peanuts. You’ll want oodles of these noodles, Chef!
Halloumi & Chilli Peanut Noodles
Halloumi & Chilli Peanut Noodles
with spring onion & edamame beans
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Edamame Beans
- Flat Rice Noodles
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Halloumi Cheese
- Peanut Butter
- Peanuts
- Spring Onion
- Spring Onions
- Sweet Sesame-Soy
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
- Paper Towel
IMPRESSING WITH THE DRESSING
In a blender, add the peanut butter, ½ the sliced chilli (to taste), the sweet sesame soy, the grated garlic & ginger, a drizzle of olive oil, and seasoning. Blend until smooth and loosen with water in 5ml increments until drizzling consistency.
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and gently toss through a drizzle of olive oil and ½ the dressing.
PLUMP BEANS
Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and toss through the saucy noodles.
NUTTY X2
Place the sesame seeds and the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY HALLOUMI
Slice the halloumi into 1cm thick slabs (be careful not to slice too thinly!) Return the pan to medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel.
BOWL ‘EM OVER
Bowl up the rice noodles. Top with the crispy halloumi and the sliced spring onion (to taste). Drizzle over the remaining dressing. Garnish with the chopped coriander and the toasted sesame seeds & peanuts. Scatter over any remaining chilli (to taste).
Peanut Butter - 20ml
Fresh Chilli - 1
Sweet Sesame Soy - 40ml
Garlic Clove - 1
Fresh Ginger - 10g
Flat Rice Noodles - 75g
Edamame Beans - 40g
White Sesame Seeds - 10ml
Peanuts - 10g
Halloumi Cheese - 80g
Spring Onion - 1
Fresh Coriander - 3g
IMPRESSING WITH THE DRESSING
In a blender, add the peanut butter, ½ the sliced chilli (to taste), the sweet sesame soy, the grated garlic & ginger, a drizzle of olive oil, and seasoning. Blend until smooth and loosen with water in 5ml increments until drizzling consistency.
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and gently toss through a drizzle of olive oil and ½ the dressing.
PLUMP BEANS
Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and toss through the saucy noodles.
NUTTY X2
Place the sesame seeds and the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY HALLOUMI
Slice the halloumi into 1cm thick slabs (be careful not to slice too thinly!) Return the pan to medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel.
BOWL ‘EM OVER
Bowl up the rice noodles. Top with the crispy halloumi and the sliced spring onion (to taste). Drizzle over the remaining dressing. Garnish with the chopped coriander and the toasted sesame seeds & peanuts. Scatter over any remaining chilli (to taste).
Peanut Butter - 40ml
Fresh Chilli - 1
Sweet Sesame Soy - 80ml
Garlic Clove - 1
Fresh Ginger - 20g
Flat Rice Noodles - 150g
Edamame Beans - 80g
White Sesame Seeds - 20ml
Peanuts - 20g
Halloumi Cheese - 160g
Spring Onion - 1
Fresh Coriander - 5g
IMPRESSING WITH THE DRESSING
In a blender, add the peanut butter, ½ the sliced chilli (to taste), the sweet sesame soy, the grated garlic & ginger, a drizzle of olive oil, and seasoning. Blend until smooth and loosen with water in 5ml increments until drizzling consistency.
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and gently toss through a drizzle of olive oil and ½ the dressing.
PLUMP BEANS
Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and toss through the saucy noodles.
NUTTY X2
Place the sesame seeds and the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY HALLOUMI
Slice the halloumi into 1cm thick slabs (be careful not to slice too thinly!) Return the pan to medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel.
BOWL ‘EM OVER
Bowl up the rice noodles. Top with the crispy halloumi and the sliced spring onion (to taste). Drizzle over the remaining dressing. Garnish with the chopped coriander and the toasted sesame seeds & peanuts. Scatter over any remaining chilli (to taste).
Peanut Butter - 60ml
Fresh Chillies - 2
Sweet Sesame Soy - 120ml
Garlic Cloves - 2
Fresh Ginger - 30g
Flat Rice Noodles - 225g
Edamame Beans - 120g
White Sesame Seeds - 30ml
Peanuts - 30g
Halloumi Cheese - 240g
Spring Onions - 2
Fresh Coriander - 8g
IMPRESSING WITH THE DRESSING
In a blender, add the peanut butter, ½ the sliced chilli (to taste), the sweet sesame soy, the grated garlic & ginger, a drizzle of olive oil, and seasoning. Blend until smooth and loosen with water in 5ml increments until drizzling consistency.
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and gently toss through a drizzle of olive oil and ½ the dressing.
PLUMP BEANS
Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and toss through the saucy noodles.
NUTTY X2
Place the sesame seeds and the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY HALLOUMI
Slice the halloumi into 1cm thick slabs (be careful not to slice too thinly!) Return the pan to medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel.
BOWL ‘EM OVER
Bowl up the rice noodles. Top with the crispy halloumi and the sliced spring onion (to taste). Drizzle over the remaining dressing. Garnish with the chopped coriander and the toasted sesame seeds & peanuts. Scatter over any remaining chilli (to taste).
Peanut Butter - 80ml
Fresh Chillies - 2
Sweet Sesame Soy - 160ml
Garlic Cloves - 2
Fresh Ginger - 40g
Flat Rice Noodles - 300g
Edamame Beans - 160g
White Sesame Seeds - 40ml
Peanuts - 40g
Halloumi Cheese - 320g
Spring Onions - 2
Fresh Coriander - 10g
Woolies Products in this dish
