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  • Recipes
  • Chilli-Garlic Paneer with Noodles
Chilli-Garlic Paneer with Noodles

By OcadoLife
This healthy, protein-rich Chilli-Garlic Paneer with Noodles was created by MasterChef winner and gastroenterologist Dr Saliha Mahmood Ahmed. “Paneer cheese is a wonderfully versatile ingredient and an excellent…
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Time and servings

Total time
Serves 6470 kcal/serving
Prep time
Cooking time

Ingredients

16 total
  • 450g paneer, cut into chunks and patted dry
  • 2 tbsp cornflour
  • 3 tbsp chilli garlic sauce
  • 2 tbsp dark soy sauce
  • 1 tsp ginger paste
  • 2 tsp garlic paste
  • 1 tsp cumin seeds
  • 1 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 3 tbsp vegetable oil
  • 200g soba noodles
  • 300g frozen edamame beans, defrosted
  • 2 carrots, cut into thin matchsticks
  • ½ sweetheart cabbage, shredded
  • 2 tsp sesame oil
  • 1 tsp sesame seeds (approx.), for sprinkling

Method

4 steps

  1. Step 1

    In a bowl, toss the paneer with the cornflour until coated. In a separate bowl, mix the chilli and soy sauces with the ginger paste and 1 tsp garlic paste; add the cumin, maple syrup and vinegar. Stir in 200ml hot water; set aside.

  2. Step 2

    Heat 1 tbsp oil in a large non-stick frying pan on a medium heat. Fry the paneer for 5 mins, turning, until golden all over. Pour over the sauce and reduce until glossy.

  3. Step 3

    Meanwhile, cook the noodles as per the pack instructions; drain.

  4. Step 4

    Heat the remaining 2 tbsp vegetable oil in a wok over a high heat and stir-fry the edamame beans, carrot and cabbage for 2 mins; toss in the remaining 1 tsp garlic paste and the noodles. Drizzle over the sesame oil and remove from the heat. Serve the noodles topped with the paneer and a sprinkling of sesame seeds. Chill leftovers to enjoy the next day.