Chilli-Garlic Paneer with Noodles
By OcadoLife
Published on 11 January 2024
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 non-meat source of protein. It keeps its shape on heating and is delicious in this sweet, sticky sauce, teamed with soba noodles.” This is a high-protein recipe.Time and servings
20 minsTotal time
Serves 6470 kcal/serving
10 minsPrep time
10 minsCooking time
Ingredients
- 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
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.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.Step 3
Meanwhile, cook the noodles as per the pack instructions; drain.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.