Sweet and Spicy 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 sticking together.

Meanwhile, fill and boil your kettle.

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.

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.

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.