Sticky Mango Paneer Noodles
with Stir-Fried Veg
Looking for a quick and tasty midweek dinner option? Try cooking up our Sticky Mango Paneer Noodles in just 20-25 minutes for a delicious and speedy meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
226 grams
Paneer
(Contains: Milk)
1 unit(s)
Onion
125 grams
Egg Noodle Nest
(Contains: Egg, Cereals containing gluten)
2 unit(s)
Garlic Clove**
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
Utensils
Instructions
a) Cut the paneer into 1cm cubes. Halve, peel and chop the onion into small pieces.
b) Heat the oil for cooking (see pantry for amount) in a large frying pan on medium-high heat. Once hot, add the paneer and onion to the pan and season with salt and pepper.
c) Stir-fry until the paneer is golden all over and the onion is softened, 5-8 mins.
a) Bring a large saucepan of water to the boil with 1/2 tsp salt.
b) When boiling, add the noodles to the water and cook until tender, 4 mins.
c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Once the paneer is golden, add the Thai style spice blend (add less if you'd prefer things milder), garlic and coleslaw to the pan. Fry for 1 min.
a) Stir the mango chutney, bulgogi, soy, ketchup and water for the sauce (see pantry for both amounts) into the paneer pan.
b) Bring to a boil, then reduce the heat and simmer until thickened, 3-4 mins.
c) Season with salt and pepper.
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.
a) Share the mango paneer noodles between your serving bowls.
Enjoy!
