Spicy Asian-style noodle dishes are a big hit at my house and a regular part of our quick meal menu rotation. Everything from ramen nights to sesame noodle picnics find us this time of the year. And this version of sesame noodles is packed with heat, cheese (!), ginger and garlic, all manner of fresh vegetables, and even peanuts. It's a bowl full of yum!
If you want these noodles to be less spicy, reduce or omit the chile crisp and use regular honey instead of hot honey. You can use a wide range of vegetables - these are what I had on hand. Everything from bok choy to cucumber to shredded golden beets work in this versatile recipe. And if you want to have meat in it instead of the chewy halloumi cheese, aim for cooked diced chicken or pork or even shrimp added with the noodles to the pan. As always, make it yours.
I think of this as a one dish meal without need for side dishes. I will make a cup of tea or pour a glass of chilled wine, but it's just perfect otherwise. So whip up a batch for you and yours tonight and enjoy!
Spicy Halloumi Noodles
- 1 tablespoon sesame oil
- 8 ounces halloumi cheese, cubed
- ¼ cup soy sauce
- 3 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon grated fresh ginger
- 2 teaspoons grated garlic
- 2 teaspoons hot honey
- 5 tablespoons spicy chile crisp, divided
- 1 pound fresh udon noodles
- 2 medium carrots, coarsely shredded
- ½ cup sliced red onion
- ½ cup sliced radishes
- 3 oz. fresh baby spinach
- 3 oz. mixed cherry tomatoes
- ¼ cup roasted peanuts
Heat the sesame oil in a large skillet over medium heat. When the oil shimmers, add the halloumi and cook until golden, about 5 minutes; set aside.
Whisk the soy sauce, vinegar, toasted sesame oil, ginger, garlic, hot honey, and 3 tablespoons of the spicy chile crisp in a large bowl. The sauce should be thin and pourable; whisk in water, 1 tablespoon at a time, if needed to thin; set aside.
Stir fry the noodles according to package directions (use whichever oil you prefer for this), adding the carrots, red onion, radishes, and spinach during the final 30 seconds of cooking time. Add the halloumi and sauce to the skillet; toss to coat.
To serve, drizzle noodle mixture with the remaining 2 tablespoons chile crisp. Sprinkle with peanuts.
- Yields: 4-6 servings
- Preparation Time: 30 minutes