Spice up your weeknight dinner routine and satisfy your cravings with the quick, flavorful, and oh-so-comforting Chili Paneer Noodles! This easy-to-prepare dish is a whirlwind of textures – tender paneer, slurpable noodles, and a medley of crisp vegetables – all coated in a zesty sauce that brings a perfect level of warmth. It’s the ideal solution when you want something with a touch of the exotic, and a hint of spice, and guaranteed to leave you feeling happy and satisfied.
Okay, ditch the takeout menu! Chili Paneer Noodles are seriously the easiest, tastiest way to get your spicy food fix. Imagine this: crispy paneer, those awesome chewy noodles, a sauce with the perfect amount of heat…it’s gonna blow your mind. Plus, you can make it way faster than delivery will ever show up!
Step-by-Step Instructions to Prepare Chili Paneer Noodles
Ingredients:-
For Sauce
- Soy sauce – 2 tbsp
- Chili sauce – 2 tbsp
- Vinegar – 1 tsp
- Sugar – 1 tsp
- Sesame seeds – 1 tsp
- Noodle Masala – 2 pkts
For Noodles Preparation
- Noodles – 2 blocks
- Oil – 2 tbsp
- Paneer – 100 gm
- Garlic chopped – 2 tbsp
- Green Chili – 2
- Spring onion Green – 1 tbsp
- Bell Pepper – 1
- Carrot Julienne cut – ¼ cup
- Cabbage – ¼ cup
- Water – ¼ cup
For Slurry
- Corn flour – 1 tbsp
- Water – 2 tbsp
Preparation:-
- Add Soy sauce, chili sauce, Vinegar, Sugar, Sesame Seeds, and Noodle Masala to a mixing bowl. Mix well and set aside.
- Set to boil 3 cups of water, add 2 blocks of Noodles. Simmer and cook for 2 minutes.
- After 2 minutes strain off the water and wash with cold water. Set aside.
- Next, to a pan add 2 tablespoons of oil, Shallow fry paneer until it turns golden, once it happens remove and set aside.
- To the same oil add Garlic, saute for a few seconds, then add green chili and spring onion.
- Next goes in the veggies, bell pepper, carrot, and cabbage. Cook the veggies in high flame for 2-3 minutes.
- After 2-3 minutes of cooking pour the prepared sauce. Allow to simmer in low flame. Meanwhile, prepare the slurry by mixing 1 tbsp cornflour in 2 tbsp of water.
- Pour the slurry along with a quarter cup of water. Allow to simmer.
- Next, mix the Noodles well, then add the fried Paneer cubes.
- Mix well and garnish with Spring onions.
- Chili paneer noodles are ready to serve, A quick noodle recipe to make and enjoy at any time.
Whether you devoured your Chili Paneer Noodles as a satisfying weeknight meal or impressed your friends at a dinner party, you’re sure to agree – this dish is a total winner. The bold flavors, contrasting textures, and satisfying heat leave you feeling content and ready to tackle another craving whenever it strikes!
The next time you whip up these Chili Paneer Noodles, remember, that the beauty of this recipe is its versatility. Play with spice levels, throw in your favorite vegetables, or swap the noodles for rice. The possibilities are delicious and endless!
Chili Paneer Noodles: Easy Indo-Chinese Recipe
Ingredients:-
For Sauce
For Noodle Preparation
For Slurry
Instructions
Add Soy sauce, chili sauce, Vinegar, Sugar, Sesame Seeds, and Noodle Masala to a mixing bowl. Mix well and set aside.
Set to boil 3 cups of water, add 2 blocks of Noodles. Simmer and cook for 2 minutes.
After 2 minutes strain off the water and wash with cold water. Set aside.
Next, to a pan add 2 tablespoons of oil, Shallow fry paneer until it turns golden, once it happens remove and set aside.
To the same oil add Garlic, saute for a few seconds, then add green chili and spring onion.
Next goes in the veggies, bell pepper, carrot, and cabbage. Cook the veggies in high flame for 2-3 minutes.
After 2-3 minutes of cooking pour the prepared sauce. Allow to simmer in low flame. Meanwhile, prepare the slurry by mixing 1 tbsp cornflour in 2 tbsp of water.
Pour the slurry along with a quarter cup of water. Allow to simmer.
Next, mix the Noodles well, then add the fried Paneer cubes.
Mix well and garnish with Spring onions.
Chili paneer noodles are ready to serve, A quick noodle recipe to make and enjoy at any time.
