When husband comes late from work on a rainy night and says he wants to have something spicy for dinner than I can only think of a bowl of noodles….😋😋 oh boy I love noodles and so does my husband…!!
On a rainy night a bowl of noodles and Paneer chilli what else one can ask for..hehe..
Hakka noodles and Paneer chilli is an Indo Chinese cuisine which is very popular in India. It is served as an appetizer, snacks or even main course. It is really tasty and delicious.
Let me share the recipe with you all..
Here are the list of ingredients for Hakka Noodles and Chilli Paneer
Ingredients for Hakka Noodles:
- 300 grams noodles
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 green chili, sliced
- 1 stalk celery, chopped
- 1 medium red onion, 100 grams, sliced
- 1 large carrot, 100 grams, sliced
- 1 large red pepper, 200 grams, sliced, can use mix of green and red
- 3 stalks green onion, chopped + more to garnish
- 2.5 tablespoons soy sauce
- 1 tablespoon rice vinegar, or white vinegar
- 1 teaspoon hot sauce, like sriracha
- 1/2 teaspoon sugar, optional
- 1/4 teaspoon black pepper powder
- 1/2 teaspoon salt, or to taste
- pinch white pepper powder
- 1 teaspoon chili oil, optional
Chop all the veggies before you start making the noodles.
Boil the noodles according to instructions on the package.
Drain the noodles and wash under cold running water, this stops the cooking process. Add 1/2 tablespoon of vegetable oil to the noodles and toss so that the noodles get lightly coated with the oil and don’t stick to each other. Set it aside.
In a wok heat 1 tablespoon vegetable oil and 1 tablespoon sesame oil on medium-high heat. Once the oil is hot add the minced garlic and ginger, sliced green chili and chopped celery.
Saute for few seconds until the ginger garlic starts to change color.
Add sliced onions and saute for a minute or two until the sides of the onion starts turning light golden brown.
Add in the sliced carrots, bell pepper, green onion and cook for 1 minute on high heat. The veggies should remain crunchy.
Push veggies to the side, lower the heat and add soy sauce, rice vinegar, hot sauce (like sriracha) and sugar (if using).
Toss the veggies to combine well with the sauce. Add in the black pepper, salt and white pepper.
Stir in the boiled noodles. Using a pair of tongs, mix it well so that the noodles are well coated with the sauce.
As a final touch, stir in a teaspoon of chili oil. This is totally optional. Toss the noodles well and garnish with more spring onion greens.
Serve hakka noodles as such or with your favorite Indo chinese dishes! Here I have served with chili paneer
Ingredients for Chilli Paneer:
- 200 gm paneer
- 1 tablespoon soy sauce
- 2 tablespoon tomato ketchup
- 1/2 teaspoon salt
- 1 large capsicum (green pepper)
- 1 large onion
- 1/2 small ginger
- 1 clove garlic
- 3 medium green chilli
- 1 tablespoon green chilli sauce
- 1 tablespoon vinegar
- 1/2 cup refined oil
- 2 tablespoon cornstarch
- 1 cup water
- Chop the paneer, onion and capsicum. Make sure that they are cut in cubes. Wash the cubed capsicums in running water and keep the cubed veggies aside. Now, peel ginger & garlic and chop them in a small bowl. Then cut the green chillies in strips or you can also slice them half.
- Next, put a skillet on medium flame and heat oil in it. When the oil is sufficiently hot, add the cubed paneer pieces in it and fry them till they turn golden. Now, put a saucepan on another burner and add two tablespoons of hot oil in it. Immediately, add the chopped ginger and garlic along with slit chillies. Let them saute for a few seconds.
- After sauteing them, add the cubed onions in the saucepan. Saute for a minute and then add cubed capsicum, salt along with the tomato ketchup, vinegar, green chilli sauce, and soy sauce.
- Now make a slurry from cornstarch and water and put it in the mixture and let it comes to a boil, after boiling the gravy will become thick.
- Let the veggies cook for two to three minutes. Finally, add the fried paneer cubes and toss them once. Garnish with chopped coriander leaves and enjoy hot!