Indo-Chinese Chilli Paneer Hakka NoodlesVeg
Satisfy your cravings with this easy and delicious Indo - Chinese Chilli Paneer Noodles recipe! This dish features perfectly shallow-fried paneer tossed with vibrant vegetables , aromatic ginger , garlic , and savory sauces in a flavorful gravy. Ideal for a quick weeknight dinner , this combination brings the authentic taste of street - style desi Chinese right to your home. Serve hot and enjoy the perfect blend of spice and comfort in every bite!
Ingredients
Main Component:
150 g Hakka Noodles
For Paneer Coating & Frying:
200 g Paneer Cubes
1 tbsp All-Purpose Flour (Maida)
1 tbsp Cornflour (Cornstarch)
to taste Salt
For frying Oil
For the Sauce & Stir-fry:
3 tsp Oil
1 tsp Ginger (chopped)
1 tbsp Garlic (chopped)
1 medium Onion (sliced)
1 cup Carrot
2 nos. Green Chilli
1 small Green Capsicum
1 cup Cabbage (chopped)
2 tbsp Red Chilli Sauce
1 tbsp Soy Sauce
Cornstarch Slurry : 1 Tbsp cornstarch mixed with 3/4 Cup water
to taste Salt
Instructions
Step 1— Prepare and Fry the Paneer
1
Cut the paneer into medium-sized cubes.
2
In a bowl, coat the paneer pieces with all-purpose flour, cornstarch, and a pinch of salt. Mix gently until each piece is well-coated.
3
Heat oil in a pan and shallow-fry the paneer pieces until they turn golden brown.
4
Once done, remove them from the pan and set aside.
Step 2— Prepare the Sauce and Vegetables
1
In an iron wok (or a standard pan), heat 3-4 teaspoons of oil.
2
Add the chopped ginger and garlic, and sauté briefly until fragrant.
3
Add the sliced onion, carrot, green chillies, capsicum, and cabbage.
4
Stir-fry the vegetables on medium-high heat. Do not overcook them; they should remain slightly crunchy.
5
Add salt to taste, keeping in mind that the sauces also contain salt.
6
Pour in the chilli sauce and soy sauce. Mix well with the vegetables.
Step 3— Combine and Serve
1
Prepare a cornstarch slurry by mixing one tablespoon of cornstarch with three-quarters of a cup of water.
2
Pour the slurry into the wok and stir constantly until the sauce thickens.
3
Add the cooked hakka noodles and the fried paneer pieces to the wok.
4
Toss everything together until the noodles and paneer are well-coated with the sauce.
5
Serve immediately while hot.
