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Halloumi & Chilli Peanut Noodles with spring onion & edamame beans

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Prep Time 20 minutes
Cook Time 35 minutes
Servings 2
Calories 317 kcal

Ingredients
  

  • 40 ml Peanut Butter
  • 1 Fresh Chilli rinse, trim, deseed & finely slice
  • 80 ml Sweet Sesame Soy 40ml Low Sodium Soy Sauce, 20ml Sesame Oil & 20ml Honey
  • 1 Garlic Clove peel & grate
  • 20 g Fresh Ginger peel & grate
  • 150 g Flat Rice Noodles
  • 80 g Edamame Beans
  • 20 ml White Sesame Seeds
  • 20 g Peanuts roughly chop
  • 160 g Halloumi Cheese
  • 1 Spring Onion rinse, trim & finely slice
  • 5 g Fresh Coriander rinse, pick & roughly chop
  • Oil cooking, olive or coconut
  • Salt & Pepper
  • Water
  • Blender
  • Paper Towel

Instructions
 

  • 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).