Paneer Hakka Noodles
Paneer hakka noodles is an Indo-Chinese dish of stir-fried noodles coated in a spicy umami-rich sauce, with crisp vegetables and charred paneer.
Ingredients
For the Paneer Hakka Noodle Sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon chilli masala sauce I use Maggi
- ½ teaspoon black pepper ground
- 1 pinch sugar optional
For the Paneer Hakka Noodles
- 200 g hakka noodles
- 1 ½ tablespoons oil neutral
- 40 g spring onion whites scallions in the U.S., finely sliced
- 3 cloves garlic minced
- 2 green finger chillies finely sliced
- ½ inch ginger minced
- 200 g paneer sliced into thick strips
- 100 g carrot julienned
- 100 g broccoli cut into small florets
- 80 g bell pepper green is best, julienned
- 40 g red onion finely sliced
Instructions
- Boil 200 g hakka noodles according to package directions, until just al dente. Drain immediately and toss in a drizzle of oil to avoid clumping.
- In a small bowl, whisk 1 tablespoon dark soy sauce, 1 tablespoon chilli masala sauce, ½ teaspoon black pepper, and optionally, 1 pinch sugar.
- In a large hot, heat 1 ½ tablespoons oil over medium-high heat until smoking. Add 40 g spring onion whites, 3 cloves garlic, 2 green finger chillies, and ½ inch ginger (all minced). Stir-fry for a few seconds, until aromatic.
- Next, add 100 g broccoli and 200 g paneer to the pan. Cook until both are slightly browned, then add the remaining vegetables: 100 g carrot, 80 g bell pepper, and 40 g red onion. Cook, moving often, until the vegetables are just done, but retain most of their crunch.
- Add the cooked noodles to the pan and pour over the prepared stir-fry sauce. Toss to coat in the sauce and mix well. Turn off the heat and serve hot.
Notes
Be sure to prep the vegetables before starting your wok.
Nutrition
Serving: 1gCalories: 737kcalCarbohydrates: 48gProtein: 30gFat: 49gSaturated Fat: 20gPolyunsaturated Fat: 23gTrans Fat: 1gCholesterol: 110mgSodium: 2478mgFiber: 9gSugar: 19g
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