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 cup
319cal
14gprotein
19gcarbs
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 classic Indo-Chinese favorite, these noodles are stir-fried on high heat with crunchy vegetables and a savory sauce blend. It’s a quick, delicious meal that brings street-style flavor right to your kitchen.
Crispy, protein-packed Chilli Paneer with perfectly spiced Hakka noodles. A quick, tangy, and satisfying meal!
This indo_chinese dish is perfect for lunch. With 658.42 calories and 22.810000000000002g 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.
340cal
9gprotein
48gcarbs
13gfat
Ingredients
200 g hakka noodles (dry)
3 tbsp vegetable oil (divided)
6 pcs garlic (cloves, finely minced)
1 inch ginger (finely minced)
2 pcs green chili (slit lengthwise)
1 pcs onion (medium, thinly sliced)
1 pcs carrot (medium, julienned)
1 cup cabbage (shredded)
1 pcs capsicum (medium, julienned)
0.25 cup spring onion (chopped, whites and greens separated)
2 tbsp soy sauce (naturally brewed)
1 tbsp red chili sauce
1 tsp green chili sauce
1 tsp white vinegar
0.75 tsp salt
0.5 tsp white pepper powder
2 l water (for boiling noodles)
Instructions
1
Bring 2 liters of water to a rolling boil in a large pot. Add 1/2 tsp salt. Add the dry hakka noodles and cook according to package directions until al dente, usually 3-4 minutes. Do not overcook. Drain the noodles immediately and rinse under cold running water to stop the cooking process. Toss the noodles with 1 tsp of oil to prevent them from sticking together. Set aside.
2
In a small bowl, mix together the soy sauce, red chili sauce, green chili sauce, and white vinegar. This ensures the sauces are distributed evenly later.
3
Heat the remaining 2.5 tbsp of oil in a large wok or skillet over high heat. Once the oil is very hot, add the minced ginger, garlic, and slit green chilies. Sauté for 30 seconds until fragrant. Add the sliced onions and the white parts of the spring onions. Stir-fry for 1 minute until the onions are slightly translucent. Add the julienned carrots and stir-fry for another minute. Finally, add the shredded cabbage and julienned capsicum. Stir-fry for 1-2 minutes. The vegetables should be cooked but still crisp.
4
Add the cooked noodles to the wok with the vegetables. Pour the prepared sauce mixture over the noodles. Add the salt and white pepper powder. Using two spatulas or tongs, gently toss everything together until the noodles and vegetables are well-coated with the sauce. Cook for 1-2 minutes. Turn off the heat, add the green parts of the spring onions, and give it one final toss.
5
Transfer the Veg Hakka Noodles to a serving platter. Serve hot, on its own or with a side of gobi manchurian.
