Name: Paneer Chilli With Hakka Noodles recipe by Anagha Doiphode at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: For Noodles : 1 Packet Hakka Noodles, boiled (as per instructions); 1 tsp Oil; 6-8 French beans, diagonally sliced; 1 medium Carrot, cut into thin strips; 1 Green capsicum, cut into strips; ¼ small Cabbage, shredded; Salt to taste; White pepper powder to taste; 2 tbs Soy sauce; 2 tbs Vinegar; 4 stalks Spring onion greens, diagonally sliced; For Chilli Paneer : 2 tbs Oil; 2 Green Chillies, slit; 300 grams Cottage Cheese (Paneer); 1 inch Ginger, finely chopped; 1 tbs Garlic, chopped; 1 medium Onion, thickly sliced; ½ cup + 2 tablespoons vegetable stock; 1 tbs Soy sauce; 1½ tablespoons Red Chilli Sauce; 1 tbs Sugar; 1 tbs Cornflour; 1 medium Green Capsicum, cut into strips; Diagonally sliced spring onion greens for garnishing

Ingredients Serving: 4

For Noodles : 1 Packet Hakka Noodles, boiled (as per instructions)
1 tsp Oil
6-8 French beans, diagonally sliced
1 medium Carrot, cut into thin strips
1 Green capsicum, cut into strips
¼ small Cabbage, shredded
Salt to taste
White pepper powder to taste
2 tbs Soy sauce
2 tbs Vinegar
4 stalks Spring onion greens, diagonally sliced
For Chilli Paneer : 2 tbs Oil
2 Green Chillies, slit
300 grams Cottage Cheese (Paneer)
1 inch Ginger, finely chopped
1 tbs Garlic, chopped
1 medium Onion, thickly sliced
½ cup + 2 tablespoons vegetable stock
1 tbs Soy sauce
1½ tablespoons Red Chilli Sauce
1 tbs Sugar
1 tbs Cornflour
1 medium Green Capsicum, cut into strips
Diagonally sliced spring onion greens for garnishing

Instructions

Method for Noodles : Heat oil in a non-stick pan. Add French beans and carrot strips and sauté for 1 minute.
Add noodles and capsicum strips and toss. Add salt, white pepper powder, soy sauce, cabbage and bean sprouts, mix and cook for 1-2 minutes.
Add vinegar and spring onion greens and toss well.
Garnish with spring onion greens and serve hot with chilli paneer.
Method for Chilli Paneer : Heat oil in a non-stick pan. Add ginger and garlic and sauté on medium heat for 30 seconds. Reduce heat, add green chillies and sauté.
Add onion and sauté for 30 seconds. Add ½ cup vegetable stock and reduce heat. Add soy sauce, salt, red chilli sauce and sugar, mix and cook for 2 minutes or till the mixture to boil.
Cut cottage cheese into thick slices and trim off the edges. Further cut into thick fingers.
Take cornflour in a bowl. Add remaining vegetable stock and 1 tablespoon water and mix to make a smooth slurry.
Add slurry to the pan, mix and cook on medium heat till mixture thickens. Reduce heat, add cottage cheese fingers, capsicum strips, spring onion greens and vinegar, mix lightly and cook for 2-3 minutes.
Garnish with spring onion greens and serve hot with veg hakka noodles.

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