Sweet and Spicy Paneer Noodles
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Sweet and Spicy Paneer Noodles

Sweet and Spicy Paneer Noodles

with Bell Pepper, Sambal and Ketjap Manis

Our Sweet and Spicy Paneer Noodles are a delicious veggie option that make it easy to eat more veg in your diet and try something new!

Tags:
Veggie
•Spicy
•High Protein
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.

Preparation Time30 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

1

Bell Pepper

(May contain Celery)

226

Paneer

(Contains Milk)

2

Garlic Clove

2

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

50

Ketjap Manis

(Contains Soya)

1

Indonesian Style Spice Mix

15

Soy Sauce

(Contains Cereals containing gluten, Soya)

15

Sambal Paste

10

Cornflour

120

Coleslaw Mix

Not included in your delivery

1

Oil for Cooking

2

Tomato Ketchup

150

Boiled Water for the Sauce

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Nutritional information

Energy (kcal)841 kcal
Energy (kJ)3517 kJ
Fat37.8 g
of which saturates20.6 g
Carbohydrate89.1 g
of which sugars30.5 g
Protein35.8 g
Salt5.03 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press
•Large Saucepan
•Kettle
•Sieve
•Kitchen Paper
•Pan
•Measuring Jug

Instructions

Get Prepping
1

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

Meanwhile, halve the 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
2

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 sticking together.

Meanwhile, fill and boil your kettle.

Fry the Paneer
3

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

Once hot, add the paneer to the pan 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
4

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

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

Meanwhile, in a measuring jug, combine the ketjap manis, Indonesian style spice mix, soy sauce, sambal (add less if you'd prefer things milder) and cornflour with the ketchup and boiled water for the sauce (see pantry for both amounts) from your kettle.

Combine and Stir
5

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 pour in the spicy sauce. Bring to the boil whilst stirring.

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

Time to Serve
6

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 spicy paneer noodles between your bowls and tuck in.

Enjoy!