- 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
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