Sweet and Spiced Paneer Noodles

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

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

Heat the oil for cooking (see pantry for amount) in a large frying pan on medium-high heat. 

Once hot, add the paneer to the pan, sprinkle over the Indonesian spice and season with salt and pepper. Fry until golden all over, 5-8 mins. Turn regularly to brown it evenly.

Once the paneer is golden, transfer to a plate lined with kitchen paper.

Return the (now empty) frying pan to medium-high heat with a drizzle of oil.

Once hot, add the sliced pepper and stir-fry until just soft, 5-6 mins.

Add the coleslaw mix and garlic to the pepper pan. Cook until starting to soften, 1-2 mins.

Add the fried paneer to the pan, then stir through the bulgogi, sambal (add less if you prefer things milder), soy sauce, ketchup and water for the sauce (see pantry for both amounts). Bring to the boil, then lower to a simmer, 2-3 mins. 

Toss the cooked noodles into the sauce until coated, then remove from the heat.