Crispy fried paneer cubes tossed in a fiery, garlicky, and savory sauce with bell peppers and onions. A popular Indo-Chinese dish that's perfect as a starter or main course with fried rice.
Prep20 min
Cook25 min
Servings4
Serving size: 1 serving
352cal
14gprotein
22gcarbs
22g
Ingredients
250 g Paneer (Cut into 1-inch cubes)
4 tbsp Cornflour (3 tbsp for batter, 1 tbsp for sauce slurry)
1 tbsp Maida (For the batter)
1 tsp Ginger Garlic Paste (For the batter)
0.5 tsp Black Pepper Powder (Divided)
0.75 tsp Salt (Divided, or to taste)
0.5 cup Water (Approx. 1/4 cup for batter and 1/4 cup 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.
About Paneer in Hot Garlic Sauce with Veg Hakka Noodles
Protein-packed paneer in hot garlic sauce with flavorful Hakka noodles. A quick, soul-satisfying meal!
This indo_chinese dish is perfect for dinner. With 685.53 calories and 23.22g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Finely chopped)
1 inch Ginger (Finely chopped)
3 pcs Green Chilli (Slit lengthwise)
1 pcs Onion (Medium, cut into 1-inch cubes (petals separated))
1 pcs Capsicum (Medium, cut into 1-inch cubes)
2 tbsp Soy Sauce (Naturally brewed)
2 tbsp Red Chilli Sauce (Adjust to spice preference)
1 tbsp White Vinegar
1 tbsp Tomato Ketchup
0.5 tsp Sugar (To balance flavors)
1 cup Vegetable Broth (Or water)
2 tbsp Spring Onion Greens (Chopped, for garnish)
Instructions
1
Prepare and Coat the Paneer
In a mixing bowl, whisk together 3 tbsp cornflour, 1 tbsp maida, 1 tsp ginger garlic paste, 0.25 tsp salt, and 0.25 tsp black pepper.
Gradually add about 1/4 cup of water, whisking continuously to form a smooth, lump-free batter. The consistency should be thick enough to coat the back of a spoon.
Add the paneer cubes to the batter and gently toss until each piece is evenly and thoroughly coated. Set aside for 5 minutes.
2
Shallow Fry the Paneer
Heat 3/4 cup of oil in a wok or a deep, wide pan over medium-high heat. The oil is ready when a small drop of batter sizzles and rises to the surface immediately.
Carefully place the battered paneer cubes into the hot oil one by one, ensuring they are not overcrowded in the pan. Fry in batches if necessary.
Fry for 5-7 minutes, turning them occasionally, until all sides are golden brown and perfectly crisp.
Using a slotted spoon, remove the fried paneer and transfer to a plate lined with paper towels to drain excess oil.
3
Sauté Aromatics and Vegetables
Carefully discard most of the oil from the wok, leaving about 2 tbsp. Reheat the wok on high heat.
Add the finely chopped garlic, ginger, and slit green chilies. Stir-fry for 30-45 seconds until they are aromatic but not browned.
Add the cubed onion and capsicum. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be tender-crisp, retaining their crunch and vibrant color.
4
Create and Thicken the Sauce
Reduce the heat to medium. Add the soy sauce, red chilli sauce, white vinegar, tomato ketchup, sugar, and the remaining 0.5 tsp salt and 0.25 tsp black pepper. Stir well to combine.
Pour in the vegetable broth and bring the mixture to a gentle simmer.
In a small bowl, mix the remaining 1 tbsp of cornflour with 3-4 tbsp of water to create a smooth, lump-free slurry.
While stirring the sauce continuously, slowly pour in the cornflour slurry. Cook for 1-2 minutes until the sauce thickens and becomes glossy.
5
Combine and Serve
Add the crispy fried paneer cubes to the thickened sauce in the wok.
Gently toss everything together for about 1 minute, ensuring the paneer is well-coated with the sauce without becoming soggy.
Turn off the heat. Garnish with freshly chopped spring onion greens.
Serve immediately while hot to enjoy the crispy texture of the paneer.
333cal
9gprotein
47gcarbs
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.
