Sticky Mango Paneer Noodles
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

Sticky Mango Paneer Noodles

with Stir-Fried Veg

Tags:
Veggie
Quick
Allergens:
Milk
Egg
Cereals containing gluten
Sesame
Soya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

226 grams

Paneer

(Contains Milk)

1 unit(s)

Onion

2 unit(s)

Garlic Clove

125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

1 sachet(s)

Thai Style Spice Blend

(Contains Sesame)

120 grams

Coleslaw Mix

40 grams

Mango Chutney

75 grams

Bulgogi Sauce

(Contains Soya)

25 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

Not included in your delivery

1 tbsp

Oil for Cooking

2 tbsp

Tomato Ketchup

100 milliliter(s)

Water for the Sauce

sideBannerName

Nutritional information

Energy (kJ)3583 kJ
Energy (kcal)856 kcal
Fat38.5 g
of which saturates20.9 g
Carbohydrate89.6 g
of which sugars38.7 g
Protein36.5 g
Salt5.38 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Knife
Large Frying Pan
Sieve
Grater
Large Saucepan

Instructions

1

a) Cut the paneer into 1cm cubes. Halve and peel the onion, then cut each half into 1cm chunks.

b) Heat the oil (see pantry for amount) in a large frying pan on medium-high heat. Once hot, add the paneer and onion to the pan, season with salt and pepper. 

c) Fry until the paneer is golden all over and the onion is softened, 5-8 mins. Turn regularly to brown the pieces evenly.

2

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Bring a large saucepan of water to the boil with 0.5 tsp salt for the noodles.

c) When boiling, add the noodles to the water and cook until tender, 4 mins.

d) Once cooked, drain in a sieve and run under cold water to stop them sticking together.

3

a) Once the paneer is golden, add the Thai style spice, garlic and slaw mix to the pan and fry for a further 1 min.

4

a) Stir the mango chutney, bulgogi sauce, soy, ketchup and water for the sauce (see pantry for both amounts) into the pan.

b) Bring to a boil, then reduce the heat and simmer until thickened, 3-4 mins.

c) Season with salt and pepper.

5

a) When the noodles are ready, stir them into the sauce until well combined.

b) Add a splash of water if you feel it needs it.

6

a) Share the noodles, paneer and veg between your serving bowls.

Enjoy!