Restaurant Style Chilli Paneer Noodles

Name: Restaurant Style Chilli Paneer Noodles
Total time: 1200 s
Yield: 4 serve
Cuisine: Indian
Ingredients: 4 package thin noodles; 1 cup paneer cubes; 2 tbsp oil; 1/2 tsp white papper; 1/4 tsp black pepper; 1/4 tsp salt; 1/8 tsp turmeric powder; 12 garlic cloves minced; 4 inch ginger minced; 1 tbsp green chilli finely chopped; 1 onion; 1 1/2 bell peppers red/green, sliced thinly like noodles; 1 1/2 tbsp cornstarch; 3 cup water; 2 tbsp red chilli sauce; 2 tsp vinegar; 1 tsp white papper; 2 1/2 tsp sugar; 2 tbsp Soya sauce; 1/4 cup crusted tomato; 1 1/2 tsp salt; 5 seprated green chilli

Sarita Srivastava @cook_26934677

Ranchi

#SC2 #sc2 This recipe takes the spicy chilli paneer and turns it into a delicious spicy noodle based meal with bell peppers and onions.

Sarita Srivastava @cook_26934677

Ranchi

#SC2 #sc2 This recipe takes the spicy chilli paneer and turns it into a delicious spicy noodle based meal with bell peppers and onions.

Saved

Ingredients

20 minutes

4 serve

4 packagethin noodles
1 cuppaneer cubes
2 tbspoil
1/2 tspwhite papper
1/4 tspblack pepper
1/4 tspsalt
1/8 tspturmeric powder
For Gravy
12garlic cloves minced
4 inchginger minced
1 tbspgreen chilli finely chopped
1onion
1 1/2bell peppers red/green, sliced thinly like noodles
1 1/2 tbspcornstarch
3 cupwater
2 tbspred chilli sauce
2 tspvinegar
1 tspwhite papper
2 1/2 tspsugar
2 tbspSoya sauce
1/4 cupcrusted tomato
1 1/2 tspsalt
5seprated green chilli

Saved

Steps

20 minutes

1

Noodles-
Boil water and cook noodles as per box instructions. Set aside.
Paneer-
Meanwhile, heat oil in pan. Add paneer and spices. Toss to coat until desired level of crispiness. Don't overcook or paneer will dry out. Set aside once done.
2

Gravy
Mix soy sauce, sugar, white pepper, vinegar, sambal olek and crushed tomatoes in a bowl. Set aside sauce mixture.Mix corn starch and 2 tbsp water in a small bowl to make slurry. Set aside.Heat oil in pan. Add garlic, ginger and crushed green chilli. Cook about 1 minutes, mixing so it doesn't burn.
Add onions, bell peppers and scallion whites. Mix and cook 2 minutes. Add salt. Add in sauce mixture and mix.Add water and let cool to thicken about 5-7 minutes.
3

Add in cornstarch slurry to thicken mixture more.
Toss in noodles. Top with paneer.Sprinkle scallion greens on top and serve.