Crispy fried paneer cubes tossed in a spicy, tangy, and savory sauce with crunchy onions and bell peppers. A super popular Indo-Chinese appetizer that's ready in under 30 minutes and always a crowd-pleaser.
Prep15 min
Cook15 min
Servings4
Serving size: 1 serving
309cal
13gprotein
17gcarbs
20g
Ingredients
250 g Paneer (cut into 1-inch cubes)
3.33 tbsp Cornflour (divided; 3 tbsp for batter, 1 tsp for slurry)
1 tbsp All Purpose Flour (for the batter)
1 tsp Ginger Garlic Paste (for the batter)
0.25 tsp Black Pepper Powder (for the batter)
0.5 tsp Salt (divided; 1/4 tsp for batter, 1/4 tsp for sauce)
6 tbsp Water (divided; approx. 4 tbsp for batter, 2 tbsp for slurry)
A quick and fiery stir-fry where noodles are tossed with heaps of garlic, spicy red chillies, and a savory sauce. This Indo-Chinese favorite is perfect for a weeknight dinner and comes together in under 30 minutes.
About Chilli Paneer Dry with Chilli Garlic Noodles
Perfectly spiced chilli paneer dry with zesty chilli garlic noodles. An aromatic, energy-giving feast!
This indo_chinese dish is perfect for dinner. With 624.6600000000001 calories and 22.55g of protein per serving, it's a nutritious choice for your meal plan.
fat
Garlic
(finely chopped)
0.5 inch Ginger (finely chopped)
2 pc Green Chilli (slit lengthwise)
1 pc Onion (medium, cut into 1-inch petals)
1 pc Green Bell Pepper (medium, cut into 1-inch squares)
2 tbsp Soy Sauce (use low-sodium if preferred)
1 tbsp Red Chilli Sauce (adjust to your spice preference)
1 tbsp Tomato Ketchup
1 tsp White Vinegar
0.5 tsp Sugar (balances the flavors)
2 tbsp Spring Onion Greens (chopped, for garnish)
Instructions
1
Prepare the Paneer Batter (3 minutes)
In a mixing bowl, combine 3 tbsp cornflour, 1 tbsp all-purpose flour, 1 tsp ginger-garlic paste, 1/4 tsp black pepper powder, and 1/4 tsp salt.
Gradually add about 4 tbsp of water, whisking continuously to form a smooth, thick batter. The consistency should be like pancake batter, thick enough to coat the paneer cubes without being runny.
Add the paneer cubes to the batter and toss gently until each piece is evenly coated.
2
Shallow Fry the Paneer (5-7 minutes)
Heat 1/2 cup of oil in a wide pan or wok over medium-high heat. The oil is ready when a drop of batter sizzles and rises to the surface immediately.
Carefully place the battered paneer cubes in the hot oil, ensuring they are in a single layer and not overcrowded. Fry in batches if necessary.
Fry for 3-4 minutes, turning occasionally, until all sides are golden brown and crispy.
Using a slotted spoon, remove the fried paneer and place it on a plate lined with paper towels to drain excess oil.
3
Prepare the Sauce Mixture (2 minutes)
In a small bowl, whisk together the soy sauce, red chili sauce, tomato ketchup, white vinegar, sugar, and the remaining 1/4 tsp of salt. Set aside.
In another small bowl, mix 1 tsp of cornflour with 2 tbsp of water to create a lump-free slurry. This will be used to thicken the sauce.
4
Stir-fry Vegetables and Assemble (3-4 minutes)
Place a wok or large pan over high heat. Add 2 tbsp of oil and let it get very hot, almost smoking.
Add the chopped garlic, ginger, and slit green chilies. Stir-fry for about 30 seconds until they are fragrant.
Add the onion petals and bell pepper squares. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be slightly cooked but remain crunchy (crisp-tender).
Pour the prepared sauce mixture into the wok and bring it to a simmer, stirring constantly for about 1 minute.
Give the cornflour slurry a quick stir and add it to the wok. Cook for another 30-60 seconds until the sauce thickens and becomes glossy.
Immediately add the fried paneer cubes to the sauce. Toss everything together quickly for about 1 minute to coat the paneer evenly.
Turn off the heat, garnish with chopped spring onion greens, and serve immediately.
315cal
9gprotein
47gcarbs
11gfat
Ingredients
200 g Hakka Noodles (Spaghetti or ramen noodles can be used as a substitute)
1 tsp Salt (For boiling noodles)
1 tsp Vegetable Oil (For tossing cooked noodles)
2 tbsp Sesame Oil (Toasted sesame oil provides the best flavor)
12 cloves Garlic (Finely chopped)
3 whole Dry Red Chillies (Broken into halves)
2 whole Green Chillies (Slit lengthwise)
2 tbsp Spring Onion Whites (Chopped)
1 medium Onion (Thinly sliced)
1 medium Capsicum (Julienned (any color))
1 medium Carrot (Julienned)
2 tbsp Soy Sauce (Low sodium recommended)
1 tbsp Red Chilli Sauce (Use Sriracha or an Indo-Chinese brand)
1 tbsp Rice Vinegar
0.5 tsp Sugar (Helps balance the flavors)
0.5 tsp Black Pepper Powder (Freshly ground is best)
0.25 cup Spring Onion Greens (Chopped, for garnish)
Instructions
1
Boil the noodles: Bring a large pot of water to a rolling boil. Add 1 tsp of salt and the noodles. Cook according to package directions until al dente (usually 5-7 minutes). Drain immediately, rinse with cold water to stop the cooking process, and toss with 1 tsp of vegetable oil to prevent sticking. Set aside.
2
Prepare the sauce: In a small bowl, whisk together the soy sauce, red chilli sauce, rice vinegar, sugar, and black pepper powder. Set aside.
3
Sauté aromatics and vegetables: Heat the sesame oil in a large wok or skillet over high heat. Once shimmering, add the chopped garlic, dry red chillies, and green chillies. Sauté for 30-45 seconds until fragrant, being careful not to burn the garlic.
4
Stir-fry the vegetables: Add the spring onion whites and sliced onion to the wok. Stir-fry for 1 minute until the onions become translucent. Add the julienned carrots and capsicum, and continue to stir-fry on high heat for 2-3 minutes. The vegetables should be tender yet crisp.
5
Combine and toss: Add the cooked noodles to the wok, followed by the prepared sauce mixture and salt. Using a pair of tongs, toss everything together vigorously for 1-2 minutes, ensuring the noodles and vegetables are evenly coated with the sauce and heated through.
6
Garnish and serve: Turn off the heat. Add the chopped spring onion greens and give it a final toss. Serve the Chilli Garlic Noodles hot.
