Chili Paneer Noodles

These Chili Paneer Noodles combine two classics; Hakka Noodles and Chili Paneer to make a delicious meal by itself.

Full of flavor, color and taste; this one is a MUST-TRY and comes together pretty quickly.

Noodles are always perfect for any weeknight meal. They are generally easy to put together, super customizable and vary in taste based on the added sauces.

Given that noodles are generally just made with flour and water, they take on the flavors of the added sauces and veggies. They are super versatile and make great meals with or without any sides.

We have noodles very often on our weekly menu. From the more popular Hakka Noodles and Pad Thai to the slightly different Thai Curry Noodles and Sichuan Eggplant Noodles; we LOVE them all.

What is Chili Paneer

Indo-Chinese food is super popular in India for many years. These recipes travelled from China through Eastern India and the recipes were modified to include spices for the Indian taste buds.

Today, Indo-Chinese food is popular all over the world. From Hakka Noodles and Vegetable Manchurian to even Chinese Bhel; you will see these recipes on restaurant menus across the globe.

Chili Paneer is one such recipe that has stood the test of time. We use batons of paneer, green peppers and a soy based sauce. This recipe is an amazing appetizer and also popular for parties.

The recipe has various variations like adding veggies, adding green chili, coating paneer in corn starch before deep frying etc.

This Chili Paneer forms the base for this recipe and it is combined with cooked noodles to make a delicious one plate meal. The recipe is popular and rightly so! It combines two of the BEST Indo-Chinese recipes in one lip smacking meal!

About Chili Paneer Noodle Recipe

This noodle recipe has been on the blog for a while now. It has been LOVED by so many and tried over and over again. Finally, I am adding some tips, a video recipe and step by step pictures to it.

Here is what you will love about it:

• The end result is soft noodles, crisp tofu and a slightly saucy base so if you like saucy noodles; this one is for you!
• It is super easy and comes together in under 30 minutes; hello busy weeknights!
• The recipe works well for meal prep. Boil the noodles, chop the veggies and prepare the sauce before hand. Mix everything when ready to eat.
• It is insanely full of flavor from the sauces and aromatics and it is truly a delicious meal to say the least.
• The recipe is super versatile and can work with proteins like tofu or tempeh too.
• Works perfectly for lunch boxes. It might come to room temperature but still yummy.

Overall, an easy recipe that is different from the regular noodles. I would totally recommend trying this one for your weeknight meals. It will surely not disappoint.

Ingredients and Substitutions

Dry Noodles: For this Chili Paneer Noodles recipe I like to use these noodles. They cook fast and are not very thick or thin. They work wonderfully with all kinds of Indo-Chinese recipes like Hakka Noodles, Burnt Garlic Noodles and even fried for American Chopsuey.

However, any dry noodles of your choice will do for the recipe. Make a selection based on how thick you like your noodles to be.

Paneer: Paneer is the second most important ingredient in this recipe. I like to use this paneer in my recipes. Using homemade paneer is an option too.

It always helps to thaw the paneer before using it in any recipe as it becomes soft and supple when warmed.

Veggies: The recipe uses onions and peppers as the only veggies. One can add more veggies like corn, carrots, beans etc. I choose to add these in my classic Hakka Noodle recipe but not this one.

Aromatics: I add LOTS of garlic and ginger here for taste and flavor. I like to add some dried red chilies for taste and flavor too.

The dish can be made 'jain' i.e. without garlic and ginger. However, it will taste different and will be a whole new recipe.

Some green chili and scallions add so much flavor to the recipe. Add or skip these based on preferences and spice tolerance.

Sauces: I use basic Asian sauces like Dark soy sauce, white vinegar and chili sauce. Adding a little tomato ketchup takes the recipe to a whole new level. Sweet and spice balance perfectly in the recipe.

Seasonings: The only other seasoning required in the recipe is salt and pepper. Adding five spice powder or ajinomoto is optional and I do not use either.

Step by Step Instructions to make Chili Paneer Noodles

1- Mix dark soy sauce, vinegar, chili sauce and ketchup till combined and set aside.

2- In a pan add water and salt. Bring to a boil.

3- Add the noodles and cook based on package instructions.

4- Turn down the flame and drain the noodles.

5- Rinse in cold water and set aside.

6- In a large pan heat oil.

7- Once hot, add the cubed paneer. Toss to cook the paneer till crisp and has brown edges. Remove from flame.

8- In the same pan heat the remaining oil and add the dried red chili, ginger, garlic and green chili.

9- Sauté for a few seconds and add onions and peppers. Mix well.

10- Stir fry for a few minutes till they char and add the sauce.

11- Add the paneer and pepper powder and mix well.

12- Add the noodles and mix well ensuring the noodles do not break.

13- Cook on high heat for a couple of minutes til it sizzles and remove from flame.

14- Serve the Chili Paneer Noodles with some scallions on top.

Tips and Notes

• Cook the noodles as per the package instructions and run them under cold water to ensure they do not stick to each other.
• Keep the veggies slightly crunchy and not totally cooked; this adds some crunch to the recipe.
• Adding ajinomoto is often recommended in Indo-Chinese recipes. It can be used if desired.
• The noodles taste awesome the day they are prepared but can be refrigerated for a couple of days. Heat thoroughly in the microwave before eating as paneer tends to become chewy on refrigerating.
• Substitute paneer for firm tofu to make a Vegan version. Use gluten-free noodles and tamari instead of soy sauce for a gluten-free version of Chili Paneer Noodles.

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