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Home / Recipes / Paneer Chilli With Hakka Noodles

Photo of Paneer Chilli With Hakka Noodles by Anagha Doiphode at BetterButter
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Paneer Chilli With Hakka Noodles

Jan-22-2019
Anagha Doiphode
10 minutes
Prep Time
25 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Paneer Chilli With Hakka Noodles RECIPE

Indo chinese style street food classic - Paneer Chilli and Vegetable Hakka Noodles - made easy! Delicious to eat and serve your friends.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Chinese
  • Frying
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. For Noodles : 1 Packet Hakka Noodles, boiled (as per instructions)
  2. 1 tsp oil
  3. 6-8 French beans, diagonally sliced
  4. 1 medium Carrot, cut into thin strips
  5. 1 Green capsicum, cut into strips
  6. ¼ small Cabbage, shredded
  7. salt to taste
  8. White pepper powder to taste
  9. 2 tbs Soy sauce
  10. 2 tbs vinegar
  11. 4 stalks Spring onion greens, diagonally sliced
  12. For Chilli paneer : 2 tbs Oil
  13. 2 Green Chillies, slit
  14. 300 grams Cottage Cheese (Paneer)
  15. 1 inch Ginger, finely chopped
  16. 1 tbs Garlic, chopped
  17. 1 medium Onion, thickly sliced
  18. ½ cup + 2 tablespoons vegetable stock
  19. 1 tbs Soy sauce
  20. 1½ tablespoons Red chilli Sauce
  21. 1 tbs sugar
  22. 1 tbs cornflour
  23. 1 medium Green Capsicum, cut into strips
  24. Diagonally sliced spring onion greens for garnishing

Instructions

  1. Method for Noodles : Heat oil in a non-stick pan. Add French beans and carrot strips and sauté for 1 minute.
  2. 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.
  3. Add vinegar and spring onion greens and toss well.
  4. Garnish with spring onion greens and serve hot with chilli paneer.
  5. 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.
  6. 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.
  7. Cut cottage cheese into thick slices and trim off the edges. Further cut into thick fingers.
  8. Take cornflour in a bowl. Add remaining vegetable stock and 1 tablespoon water and mix to make a smooth slurry.
  9. 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.
  10. Garnish with spring onion greens and serve hot with veg hakka noodles.

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