Chili Paneer Noodles

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5 from 2 votes

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.

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: Indian, Indo-Chinese

Diet: Vegetarian

Servings:

Calories: 597kcal

Author: Smruti

Ingredients

10 oz Dry Noodles (2 ¾ cups)
1 lb Paneer
1 cup Sliced Peppers I used mixed colors
½ cup Sliced Onions
5-6 cloves Garlic minced
1 inch Ginger grated fine
2-3 Green Chili Chopped
1-2 Dried Red Chili (optional)
2 tablespoon Dark Soy Sauce
1 tablespoon White Vinegar
1 tablespoon Red Chili Sauce
3 tablespoon Tomato Ketchup
4 tablespoon Sesame Oil
2 teaspoon Salt
1 teaspoon Pepper Powder

Instructions

Mix dark soy sauce, vinegar, chili sauce and ketchup till combined and set aside.
In a pan add water and salt. Bring to a boil.
Add the noodles and cook based on package instructions.
Turn down the flame and drain the noodles.
Rinse in cold water and set aside.
In a large pan heat oil. Once hot, add the cubed paneer.
Toss to cook the paneer till crisp and has brown edges. Remove from flame.
In the same pan heat the remaining oil and add the dried red chili, ginger, garlic and green chili.
Sauté for a few seconds and add onions and peppers. Mix well.
Stir fry for a few minutes till they char and add the sauce.
Add the paneer and pepper powder and mix well.
Add the noodles and mix well ensuring the noodles do not break.
Cook on high heat for a couple of minutes til it sizzles and remove from flame.
Serve the Chili Paneer Noodles with some scallions on top.

Video

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.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition