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Sweet and Spiced Paneer Noodles
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Sweet and Spiced Paneer Noodles

Sweet and Spiced Paneer Noodles

with Bell Pepper, Sambal and Bulgogi

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!

Climate Conscious
Climate Conscious
Cereals containing gluten

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 Time30 minutes
Cooking time25 minutes


serving amount

1 unit(s)

Bell Pepper

(May contain Celery)

226 grams


(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
Protein36.2 g
Salt4.45 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Large Saucepan


Get Prepping

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). 

Cook the 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. 

Fry the Paneer

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.

Soften the Pepper

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.

Combine and Stir

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.

Time to Serve

When your noodles are ready, taste and season with salt and pepper. Add a splash of water if you feel it needs it.

Share the sweet and spiced paneer noodles between your bowls and tuck in.