eCook Meal
Halloumi & Chilli Peanut Noodles
with spring onion & edamame beans
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!
Serving guide
Choose your portion size.
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).
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).
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).
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).
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R154.62
for 4 servings · R38.66 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Peanut Butter needs 80 mlPeanut Butter and Oat Energy Bar 40 g R12.99 · whole pack (size can't be divided)R12.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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White Sesame Seeds needs 40 mlBlack and White Sesame Seeds Pretzel Thins 180 g R44.99 · whole pack (size can't be divided)R44.99
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Edamame Beans needs 160 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 32% of packR28.80
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Peanuts needs 40 gBlack Cat Crunchy Peanut Butter 800 g 800 g at R95.99 · 5% of packR4.80
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
Not in the Woolies basket — source these elsewhere:
- Halloumi Cheese
- Flat Rice Noodles
- Sweet Sesame Soy
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Halloumi & Chilli Peanut Noodles?
The preparation time for Halloumi & Chilli Peanut Noodles with spring onion & edamame beans is between 15 and 30 minutes.
What is the total time required to make Halloumi & Chilli Peanut Noodles with spring onion & edamame beans?
The total time required to make Halloumi & Chilli Peanut Noodles with spring onion & edamame beans is between 30 and 45 minutes.
How many servings does Halloumi & Chilli Peanut Noodles provide?
4 servings
What are the main ingredients in Halloumi & Chilli Peanut Noodles?
Chilli, Edamame Beans, Flat Rice Noodles, Fresh Coriander, Garlic, Ginger, Halloumi Cheese, Peanut Butter, Peanuts, Spring Onion, Sweet Sesame-Soy, White Sesame Seeds
What is the nutritional information of Halloumi & Chilli Peanut Noodles?
Calories: 1028, Carbs: 89 grams, Fat: grams, Protein: 41.6 grams, Sugar: 14.5 grams, Salt: 1392 grams
How do I prepare Halloumi & Chilli Peanut 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. 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. 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). 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.
What should be prepared from my kitchen to make Halloumi & Chilli Peanut Noodles?
Chilli, Edamame Beans, Flat Rice Noodles, Fresh Coriander, Garlic, Ginger, Halloumi Cheese, Peanut Butter, Peanuts, Spring Onion, Sweet Sesame-Soy, White Sesame Seeds
How many calories does Halloumi & Chilli Peanut Noodles have?
1028 calories
How much fat content does Halloumi & Chilli Peanut Noodles have?
grams