Char Siu Paneer Noodle Stir-Fry
with Pepper and Onion
Char siu refers to a Cantonese inspired barbecue dish typically made with pork, though the versatile flavours of white miso, plum, orange, Five Spice and soy sauce used for the marinade pair well with almost any meat or vegetarian protein. In this dish, we're using paneer to absorb the delicious flavours.
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.
Ingredients
226 grams
Paneer
(Contains Milk)
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Onion
2 unit(s)
Garlic Clove
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
125 grams
Char Siu Paste
(Contains Soya)
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
Not included in your delivery
1 tbsp
Oil for Cooking
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Boil a full kettle. While it comes to the boil, cut the paneer into 1cm cubes.
Cut the bell pepper and onion into 1cm chunks.
Peel and grate the garlic (or use a garlic press).
Pour the boiled water into a medium saucepan with 1/2 tsp salt and bring to the boil.
Add the noodles and cook until tender, 4 mins.
Once cooked, drain in a sieve and run under cold water to stop them sticking together.
Meanwhile, heat the oil for cooking (see pantry for amount) in a large frying pan on medium heat.
Once hot, add the paneer to the pan, season with salt and pepper. Fry until golden all over, 5-8 mins. Turn regularly to brown evenly.
Once the paneer is golden, transfer to a plate lined with kitchen paper.
Pop the pan back on high heat. Add the pepper and onion chunks, season with salt and pepper and stir-fry until charred, 5-6 mins.
Add the garlic and stir-fry for a further 30 secs. Stir in the char sui paste, soy and water for the sauce (see pantry for amount).
Add the paneer back into the pan, then lower the heat and simmer until the sauce has slightly thickened, 1-2 mins.
Once the sauce has thickened, stir the cooked noodles into the pan.
Toss together so the noodles are nicely coated in the sauce. Add a splash more water if you feel it needs it.
Share the char sui paneer noodles out between your bowls and tuck in.
Enjoy!
