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!
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
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
Nutritional information
Utensils
Instructions
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).
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.
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!
