Sweet and Spiced Paneer Noodles

Name: Sweet and Spiced Paneer Noodles with Bell Pepper, Sambal and Bulgogi
Total time: 30 min
Yield: 2
Cuisine: Indonesian
Ingredients: 1 unit(s) Bell Pepper; 226 grams Paneer; 2 unit(s) Garlic Clove**; 125 grams Egg Noodle Nest; 1 sachet(s) Indonesian Style Spice Mix; 15 milliliter(s) Soy Sauce; 15 grams Sambal Paste; 120 grams Coleslaw Mix; 100 grams Bulgogi Sauce; 1 tbsp Oil for Cooking; 2 tbsp Tomato Ketchup; 100 milliliter(s) Water for the Sauce

with Bell Pepper, Sambal and Bulgogi

Get 50% off 1st box + free snacks for life!

Our Sweet and Spiced Paneer Noodles is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:

Veggie

•Spicy

•Climate Conscious

Allergens:

Milk

•Egg

•Cereals containing gluten

•Soya

The quantities provided above are averages only.

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.

Total30 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

226 grams

Paneer

(Contains: Milk)

2 unit(s)

Garlic Clove**

125 grams

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

1 sachet(s)

Indonesian Style Spice Mix

15 milliliter(s)

Soy Sauce

(Contains: Cereals containing gluten, Soya)

15 grams

Sambal Paste

120 grams

Coleslaw Mix

100 grams

Bulgogi Sauce

(Contains: Soya)

Not included in your delivery

1 tbsp

Oil for Cooking

2 tbsp

Tomato Ketchup

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3537 kJ

Energy (kcal)845 kcal

Fat40.3 g

of which saturates21 g

Carbohydrate83.2 g

of which sugars31.6 g

Dietary Fibre7.5 g

Protein36.2 g

Salt4.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Large Saucepan

•Sieve

•Pan

Instructions

Bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles.

Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

Cut the paneer into 2cm cubes.

Peel and grate the garlic (or use a garlic press).

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.