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!
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
1 unit(s)
Bell Pepper
(May contain Celery)
226 grams
Paneer
(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
Utensils
Instructions
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).
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.
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.
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.
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.
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.
Enjoy!
