Mutton Dishes

Paneer Noodles

Prep & Cooking Time: 40 minutes
Difficulty Level: Intermediate

Paneer Noodles is a delightful recipe for all vegetarian and paneer lovers. Since it’s the season of Lent, I wanted to share something special with paneer. I’ve always been a noodles lover, and even on lazy cooking days, Maggi noodles have been my go-to comfort food. Who can resist their taste, right?

However, I don’t recommend giving Maggi noodles to toddlers and kids. Thankfully, healthier alternatives like millet and atta noodles are now available in the market. I also avoid using Ajinomoto in my Chinese recipes. With the right mix of vegetables and sauces, you can make your noodles taste amazing without needing any artificial enhancers.

For this recipe, I used atta noodles, commonly known as Hakka noodles or egg noodles. They are easily available in transparent packets. My toddler also loves noodles, so I picked up an atta noodles packet along with some fresh paneer from my go-to supermarket.

How to Make Paneer Noodles

Ingredients:

Noodles – 1 big packet (4 nests)
Onions, chopped medium-sized – 2
Carrot, thin long slices – 1/4 cup
Beans, chopped straight – 1/4 cup
Cabbage, chopped medium-sized – 1/4 cup
Capsicum, chopped – 1/4 cup
Paneer cubes, cut into small pieces – 200 g
Green chilies, chopped – 2
Tomato sauce – 2 tablespoons
Chili sauce – 1 tablespoon
Soy sauce – 2 tablespoons
Pepper powder – 1/2 teaspoon
Salt – to taste
Oil – as required
Celery, chopped – 1 teaspoon

Step-by-Step Preparation:

Cook the Noodles:
- Take a large vessel and fill it with sufficient water.
- Bring the water to a boil and add salt.
- Add the noodle nests and cook them for 8 to 10 minutes (cooking time may vary based on the brand).
- Drain the hot water using a colander and rinse the noodles with cold water to prevent sticking.
- Keep the cooked noodles aside.
Prepare the Paneer:
- Heat oil in a kadai and add the paneer cubes.
- Stir-fry until they turn golden brown.
- Remove and set aside.
Saute the Vegetables:
- In the same kadai, add a little more oil and sauté onions and green chilies.
- Add carrot, beans, and cabbage one by one. Do not overcook; the vegetables should remain crisp and colorful.
- Add capsicum and continue sautéing.
Add the Sauces & Spices:
- Pour in the tomato sauce, chili sauce, and soy sauce.
- Add salt and pepper to taste.
Combine Everything:
- Add the roasted paneer cubes and stir-fry with the vegetables for a minute.
- Add the cooked noodles and mix everything well.
Garnish & Serve:
- Finally, garnish with chopped celery.
- Serve hot with your favorite side dishes like Gobi Manchurian, Chilli Paneer, or Paneer Butter Masala.

As a noodle lover, I enjoy my Paneer Noodles without any side dishes. How about you? Do you prefer having noodles plain or with accompaniments? Let me know in the comments section!