Description
Crispy fried paneer cubes tossed with spicy Manchurian sauce and stir-fried noodles make this Indo-Chinese fusion a bold and flavorful comfort dish perfect for any time of the day.
Ingredients
Scale
- 200 grams paneer, cubed
- 3 tablespoons corn flour
- 150 grams boiled noodles
- 1 tablespoon garlic, finely chopped
- 1 teaspoon ginger, grated
- 1 green chili, finely chopped
- 1 small capsicum, thinly sliced
- 3 tablespoons spring onion, chopped
- 2 tablespoons soy sauce
- 1 tablespoon red chili sauce
- 1 tablespoon tomato ketchup
- 1 teaspoon vinegar
- 1/2 teaspoon black pepper
- Salt to taste
Instructions
- Heat oil in a deep pan or wok over medium-high heat. If noodles are not yet cooked, boil them until al dente, then drain and rinse with cold water.
- Coat the paneer cubes evenly with corn flour in a bowl.
- In another bowl, whisk together soy sauce, red chili sauce, tomato ketchup, vinegar, black pepper, and a little water to make the sauce.
- Fry the coated paneer until golden brown and crisp. Remove and set aside.
- In the same pan, add a little more oil if needed. Sauté garlic, ginger, and green chili until aromatic.
- Add capsicum and stir-fry for a minute.
- Pour in the prepared sauce mixture and bring it to a gentle boil.
- Add the fried paneer and boiled noodles. Toss everything well to coat evenly in the sauce.
- Finish with chopped spring onion and adjust seasoning if necessary.
- Serve hot, garnished with extra spring onion if desired.
Notes
- Use sesame oil for added aroma and depth of flavor.
- Stir-fry on high heat to mimic street-style smoky taste.
- Add a touch of honey if the sauce tastes too tangy.
- Serve immediately to prevent the noodles from becoming sticky.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 40mg
Keywords: Paneer Manchurian Noodles, Indo-Chinese, vegetarian noodles, spicy paneer stir-fry