Lemongrass Haloumi Satay Noodles with Peanut Sauce & Crispy Shallots

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Choice (4 Nights For 4) on Sunday, May 29, 2022.

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These noodles are as addictive as they are quick to make! They pair wonderfully with the creamy peanut satay sauce and the crisp, salty shallots add a delicious bite to each mouthful.

Ingredients

To Serve

1 pack crispy shallots
1 lime, cut into wedges
1 Lebanese cucumber, peeled into ribbons
1 bunch coriander, leaves picked

Noodles & Slaw

200g vermicelli noodles, string removed
350g slaw
200g mung bean sprouts
1 pack Thai dressing

Satay Sauce

1 Tbsp soy sauce
1 Tbsp sweet chilli sauce
1/2 cup light coconut milk
60g peanut butter

Haloumi

400g haloumi cheese, diced 2cm
1 drizzle of oil
2 Tbsp tom yum lemongrass paste

Steps

Bring a full kettle to the boil.
Remove string and place vermicelli in a large heat-proof bowl and cover with boiling water. Use a fork to separate strands, then cover. Leave for 5 minutes, then drain. Rinse with cold water to cool, then drain again. Cut in a few places with kitchen scissors to make them easier to eat.
Dice haloumi 2cm and add to a medium bowl. Toss together with tom yum paste, until well coated. Set aside.
Whisk all satay sauce ingredients together in a medium pot. Place pot on medium-high heat and bring to a simmer. Once simmering, remove from heat, cover and keep warm. Set aside to serve.
Heat oil in a large, non-stick fry-pan on medium-high heat. Cook haloumi for 4-5 minutes, tossing often, until golden on all sides.
Add slaw, mung beans and Thai dressing to a large bowl. Toss together and season to taste with salt. Peel cucumber into ribbons, pick coriander leaves and cut lime into wedges.
Noodles, slaw and cucumber topped with haloumi, satay sauce, coriander and crispy shallots. Serve lime wedges on the side for squeezing.

Nutritional Information

Energy	3098 kj 740 kcal
Protein	32.1g
Carbohydrate	57.3g
Fat	42.3g