Tuesday, June 9, 2015

Paneer Chili Noodles

Ask any Indo-Chinese restaurant what are their three top-seller dishes. The answer will generally include either or both of Hakka Noodles and Paneer Chili. These two dishes along with Vegetable Manchurian and Fried rice are the most famous dishes in vegetarian Indo Chinese cuisine. Wouldn't it be awesome if we could combine a couple of these dishes and stir up a tasty one for weeknight dinners? All this, with minimum effort and utensils? 

This was the exact thought that led to the creation of this dish. Simple recipe for vegetarian noodles that can be made with just a few ingredients. Boil the dry noodles and prepare the paneer in garlic chili and bell pepper mixture. Then stir it all together and serve with any of the main course dishes like Tofu in Chili Garlic SauceBabycorn ChiliOrange Tofu or Vegetable coins in Hot garlic sauce.

This recipe works best for a hasty week night dinner as it can be stirred up in a jiffy. Also, at times when your refrigerator is low on vegetables, this dish can be made and enjoyed by children and adults alike!!


Dried noodles 1 packet
Paneer 1 block, 14 oz
Bell Pepper 1 medium
Onion 1 medium
Garlic 3-4 cloves finely chopped
Ginger 1/2 inch minced
Green Chili 2-3 minced
Spring onion greens and onion 1 bunch
Soy sauce, vinegar
Sriracha hot garlic sauce
Vegetable Oil, Chili Oil


Heat water in a large saucepan. Add a pinch of salt to the water. Once the water is boiling, add the noodles. Cook the noodles till they are al dante or just done. Over cooked noodles will become mushy when prepared. Drain the noodles and put them in a saucepan. Sprinkle little oil on them and mix well, to ensure they do not stick. The noodles used in this dish can be as per your choice and availability. I used the dry round noodles from the Asian store. You may also use rice noodles or flat noodles.

Thaw the paneer and cut it into cubes. Chop the bell pepper and onion into dice and set aside. Take a wok or thick bottom saucepan that is wide enough. Add the oils to it and heat them. Chinese cooking is always done on high flame for a short time, so ensure that the oil is hot enough. To the regular oil, I added a little bit of chili sesame oil. This mixture has the perfect flavor of chili without the overpowering taste of sesame oil. Once the oil fumes, place the paneer pieces in the wok and stir-fry them till they are brown. Once brown on one side, turn them over and brown them. Remove all the paneer pieces and put them in warm water with a pinch of salt. This helps in keeping the paneer soft.

In the same oil add garlic, ginger and green chili. Once the raw flavor of garlic vanishes, add the bell peppers and onion pieces and sauté them well. Add the Chili Garlic sauce and spring onion whites and mix. Next add the paneer pieces and let them coat with the spicy garlic ginger mixture. Now add the boiled noodles, vinegar, soy sauce and salt if necessary. Mix well and turn down the flame. It is now time to add in the spring onion greens. Mix and serve hot with any main course of your choice. You may choose to make one of these: Tofu in Chili Garlic Sauce, Babycorn Chili, Orange Tofu or Vegetable coins in Hot garlic sauce.

To try other Indo-Chinese dishes, click here.

No comments :

Post a Comment