Chilli Paneer Noodles is sizzling stir-fry paneer, veggies and noodles in punchy garlic and chilli sauces. A quick and easy recipe, this one will undoubtedly top the charts of your taste buds.
- Prep Time – 10 mins
- Cooking time – 10 mins
- Serving – 2
Ingredients & Measurements :
- Shuddh Paneer (cottage cheese) – 250 grams (cubes)
- Spring Onions – 2 pc
- Oil – (as required)
- Spaghetti Noodles – 2 nests
- Sriracha Sauce – 1.5 teaspoons (15ml)
- Tomato Ketchup – 1 teaspoons (10ml)
- Soy sauce – 1.5 teaspoons (15ml)
- Vinegar – 1 teaspoons (10ml)
- Ginger & Garlic paste – 2 teaspoons ( 20gm)
- Dried chili flakes – 1/4 teaspoons
- Red Pepper – 1 (diced + deseed)
- Corn flour ( for binding) -1/2 teaspoons
- Salt – (to taste)
- Sugar – (to taste)
Instructions :
- In a large non-stick pan, drizzle oil and keep it on medium-high heat.
- Add Shuddh Paneer once the pan is hot, along with the Soy sauce.
- Add Ginger & Garlic paste and cook until Shuddh Paneer becomes crispy golden on the sides.
- Chop up spring onions and the pepper (deseed).
- Add spring onion to the pan and cook along with Shuddh Paneer for a minute or until soft.
- Take a pot and add Spaghetti Noodles with boiled water and cook until done.
- Add pepper to the almost cooked noodles to get that fiery zest and cook for another 2 minutes.
- Take a small bowl for the chilli sauce, add cornflour, and dissolve it with water ( make sure there are no lumps left).
- Now, add Tomato ketchup, Vinegar, Sriracha sauce, chilli flakes and add a pinch of salt and sugar. Stir well!
- Drain the noodles and reserve water in a cup.
- Add cooked noodles along with the chilli sauce to the pan and mix it up nicely.
- Add a splash of the noodle water and let it simmer for a minute.
- There you have it, your Chilli Paneer noodle ready to serve!