Paneer Noodles is a delightful recipe for all the vegetarian and paneer lovers. This is the season of lent and thought of sharing something special with Paneer. I was basically a noodles lover since my childhood. My lazy days of cooking goes with maggi noodles even now. Who can’t resist the taste of maggi noodles ?
Basically I don’t support giving maggi noodles to toddlers and kids. Nowadays, Markets had introduced millet and atta noodles, which tends to be the healthier version of noodles. I don’t prefer adding ajinomoto in my chinese recipes. With rich vegetables and sauces alone, you can make your noodles taste better.
The noodles I had taken here is of atta noodles, which are commonly called as hakka noodles or egg noodles. They are commonly available in transparent packets. My toddler also loves noodles. Thinking of her, I took atta noodles packet from my go to supermarket. Along with noodles I bought a paneer pack also.
Dinner preparation began with the opening of noodles packet. Using hands, crush the noodles net to medium length pieces. Take a large vessel with water. When the water boils, add noodles to it along with salt. Once the noodles are cooked, strain off the excess hot water using a colander. Then add cold water over the colander. This makes the noodles non-sticky. Keep the cooked noodles aside.
Now heat oil in a kadai and saute paneer till it becomes golden in color. Remove paneer cubes from the kadai and keep it aside. Then saute all the vegetables one by one. Do not overcook the vegetables. Cook till the raw taste is gone. But it should be crispy and the vegetable colours should also be maintained. Over cooking makes our noodles look dull at the time of eating the same. So orange carrots and green beans makes the look awesome.
After sauting of vegetables, add all the sauces. Then combine the vegetables with paneer and the cooked noodles that is kept aside. Garnish the noodles with celery. You can serve the noodles hot with your favourite curries. Gobi manchurian, chilli paneer, paneer butter masala, etc. are good accompaniments for this delicious paneer noodles. As a noodles lover, I eat the same without any side dishes. How about you ? Do you prefer having noodles without accompaniments ? Do let me know in the comments section.
- Noodles – 1 big packet of 4 nests
- Onions, chopped medium sized – 2
- Carrot, chopped to 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 chillies, chopped – 2
- Tomato sauce – 2 tablespoon
- Chilli sauce – 1 tablespoon
- Soy sauce – 2 tablespoon
- Pepper powder – 1/2 teaspoon
- Salt – to taste
- Celery chopped – 1 teaspoon
Method of preparation :
- Take a large vessel and add sufficient water in it to boil the noodles.
- Once the water becomes hot, add salt and the noodles nest to it.
- Cook the noodles for 8 to 10 minutes. Cooking time differs with brands. Now transfer the noodles to a colander to strain the hot water.
- Add cold water over the noodles to make it cold, hence they do not stick each other.
- Keep the cooked noodles aside.
- Heat oil in a kadai and add the paneer cubes. Stir fry until golden brown and then keep it aside.
- To the same kadai, pour little more oil and then add onions and green chillies.
- Now add carrot, beans and cabbage one by one. Do not overcook the vegetables. Saute the vegetables and make sure they are crispier and the vegetable colours are maintained.
- Add capsicum, followed by tomato sauce, chilli sauce and soy sauce.
- Now add salt and pepper to the vegetables.
- Add roasted paneer cubes and stir fry it with vegetables for a minute.
- Add cooked noodles to the sauted vegetables and combine altogether.
- Finally garnish the noodles with celery and serve hot.