Crispy, bite-sized cubes of paneer tossed in a fiery, tangy yogurt-based marinade and deep-fried to perfection. Finished with a fragrant tempering of curry leaves and green chilies, this South Indian appetizer is irresistibly delicious.
A vibrant Indo-Chinese stir-fry featuring thin rice vermicelli, tender chicken, juicy shrimp, and crisp vegetables, all tossed in a fragrant curry-spiced sauce. A quick and satisfying one-pan meal that's bursting with flavor.
Crispy Paneer 65 with tangy Singapore noodles - a perfectly spiced and quick-to-make delight.
This indo_chinese dish is perfect for lunch. With 871.28 calories and 45.3g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Salt (adjust to taste)
1 tbsp Lemon Juice
2 cup Vegetable Oil (for deep frying)
0.5 tsp Mustard Seeds
10 pcs Curry Leaves
2 pcs Green Chilies (slit lengthwise)
2 cloves Garlic (finely chopped)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Marinade and Coat the Paneer
In a large mixing bowl, combine the rice flour, cornflour, all-purpose flour, Kashmiri red chili powder, regular red chili powder, garam masala, black pepper powder, and salt. Mix the dry ingredients well.
Add the whisked curd, ginger-garlic paste, and lemon juice to the dry mixture. Whisk to form a thick, smooth, and lump-free batter. Add 1-2 teaspoons of water only if the batter is too thick to coat the paneer.
Gently add the paneer cubes to the batter. Use a spatula or your hands to toss them gently, ensuring each cube is evenly coated.
Cover the bowl and let the paneer marinate for at least 20 minutes at room temperature.
2
Deep Fry the Paneer
Heat oil for deep frying in a kadai or deep pan over medium-high heat. The oil should be hot, around 180°C (350°F).
To test the oil, drop a small piece of batter into it; it should sizzle and rise to the surface immediately without changing color too quickly.
Carefully slide the marinated paneer cubes into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches for best results.
Fry for 3-4 minutes, turning them occasionally, until they are golden brown and crispy on all sides.
Using a slotted spoon, remove the fried paneer and place them on a plate lined with paper towels to drain excess oil.
3
Prepare the Tempering (Tadka)
In a separate small pan or wok, heat 1 tablespoon of oil over medium heat.
Once the oil is hot, add the mustard seeds and allow them to splutter, which should take about 30 seconds.
Add the finely chopped garlic, slit green chilies, and curry leaves. Sauté for 45-60 seconds until the curry leaves turn crisp and the raw aroma of garlic disappears.
4
Combine and Serve
Add the fried paneer cubes to the pan with the tempering.
Gently toss everything together for about a minute, ensuring the paneer is well-coated with the aromatic tempering.
Turn off the heat, garnish with freshly chopped coriander leaves.
Serve immediately while it's hot and crispy, accompanied by onion rings and lemon wedges.
Servings
4
Serving size: 1 serving
484cal
32gprotein
52gcarbs
16gfat
Ingredients
200 g Rice Vermicelli Noodles (Thin variety)
200 g Chicken Breast (Boneless, skinless, cut into thin strips)
150 g Shrimp (Peeled and deveined)
2 large Eggs (Lightly beaten)
3 tbsp Vegetable Oil (Divided for cooking)
4 cloves Garlic (Minced)
1 tbsp Ginger (Freshly grated)
2 count Green Chili (Slit lengthwise)
1 medium Onion (Thinly sliced)
1 medium Bell Pepper (Julienned, mixed colors recommended)
1 medium Carrot (Julienned)
1 cup Cabbage (Shredded)
2 tbsp Curry Powder (Madras curry powder works well)
0.5 tsp Turmeric Powder
2 tbsp Light Soy Sauce
1 tbsp Rice Vinegar
1 tsp Sugar
1 tsp Salt (Adjust to taste)
0.5 tsp Black Pepper Powder
0.25 cup Spring Onions (Chopped, for garnish and stir-fry)
Instructions
1
Prepare Noodles and Sauce
Place the rice vermicelli in a large bowl and cover with hot tap water (not boiling). Let soak for 5-8 minutes, or until pliable but still firm. Drain completely, rinse with cold water to stop the cooking, and toss with 1 teaspoon of oil to prevent sticking. Set aside.
In a small bowl, whisk together the light soy sauce, rice vinegar, sugar, salt, and black pepper. This is your stir-fry sauce.
2
Cook Proteins and Egg
Heat 1 tablespoon of oil in a large wok or skillet over high heat until it shimmers.
Add the chicken strips and stir-fry for 3-4 minutes until golden and cooked through. Remove from the wok and set aside.
Add the shrimp to the wok and cook for 1-2 minutes until pink and opaque. Remove and set aside with the chicken.
Reduce heat to medium-high. Add the beaten eggs to the wok and scramble for 1-2 minutes until just set. Break into small pieces and set aside with the chicken and shrimp.
3
Sauté Aromatics and Vegetables
Add the remaining 1.5 tablespoons of oil to the hot wok.
Add the minced garlic, grated ginger, and slit green chilies. Stir-fry for 30 seconds until fragrant.
Add the sliced onion, julienned carrot, and bell pepper. Increase heat to high and stir-fry for 2-3 minutes until they are crisp-tender.
4
Combine and Finish
Add the curry powder and turmeric powder to the vegetables. Stir-fry for 1 minute until the spices are toasted and aromatic.
Add the shredded cabbage and cook for another minute until slightly wilted.
Return the cooked chicken, shrimp, and scrambled egg to the wok. Add the drained noodles and pour the prepared sauce over everything.
Using two spatulas or tongs, toss everything together gently but quickly for 2-3 minutes, ensuring the noodles are evenly coated with the sauce and spices and heated through.
Stir in most of the chopped spring onions.
5
Garnish and Serve
Transfer the Singapore Noodles to a serving platter.
Garnish with the remaining spring onions and serve immediately.
