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Sweet chilli noodles with crispy paneer recipe

5 ratings

Topping your noodles with crispy paneer is a total game-changer. Sear each side of the cheese with sweet chilli sauce and sesame seeds, then pile onto noodles with your veggies. Crispy, crunchy and a little bit spicy, this simple stir-fry has it all. See method

Serves 4
Takes 30 mins
469 calories / serving
Vegetarian

Ingredients

3 tbsp sesame seeds
1½ tbsp rapeseed oil
200g pack paneer, cut into 1-2cm cubes
165g pouch sweet chilli stir-fry sauce
250g frozen sliced mixed peppers
2 carrots, scrubbed and peeled into ribbons
2 garlic cloves, finely chopped
10g fresh coriander, chopped
250g pack medium egg noodles

If you haven't got any egg noodles, try using pasta like spaghetti instead

Each serving contains

Energy
1965kj
469kcal 23%
Fat
19g 27%
Saturates
7g 34%
Sugars
12g 13%
Salt
1.3g 22%

of the reference intake
Carbohydrate 55g Protein 17.3g Fibre 5.4g

Method

Toast the sesame seeds in a dry frying pan over a medium heat for 1-2 mins, stirring until golden. Transfer to a plate and set aside. Heat half the oil in the pan, then fry the paneer for 2-3 mins, turning occasionally, until golden all over. Add 1 tbsp sweet chilli sauce, fry for 1 min more, then coat the paneer in half the sesame seeds and set aside.
Wipe out the pan and heat the remaining oil over a medium-high heat. Fry the peppers and carrot ribbons for 5-10 mins until softened, adding the garlic for the last 2 mins. Stir in the remaining sweet chilli sauce and half the coriander, then cook for 1-2 mins more until bubbling.
Meanwhile, cook the noodles to pack instructions. Drain well; toss with the sweet chilli veg and divide among bowls. Top with the sesame paneer, then scatter with the remaining coriander and sesame seeds to serve.

See more Noodle recipes