Paneer chowmein is spicy stir fried indo chinese style noodles tossed with whole green chillies, peppers and soft lightly browned paneer batons in a sauce made with soy, ginger, chilli sauce and spices. These slippery savory noddles with mix of milky softness of paneer and kick from fresh green chilies are just heavenly.
- 200 g hakka noodles
- 3 tbsp oil
- 2 tbsp garlic, finely chopped
- 1 tbsp fresh ginger, finely chopped
- 1/3 cup onion, finely chopped
- 3 scallion, white & green parts chopped separately
- 4-5 whole Thai bird green chillies,
- 1/2 cup bell peppers, thinly sliced lengthwise
- 100 g Paneer, cut into small batons
For the Sauce
- 1.5 tbsp Chings dark soy sauce
- 1 tbsp Sweet chilli sauce
- 1/2 tbsp Chings green chili sauce
- 1.5 tbsp Maggi Hot & Sweet Sauce
- 1/2 tbsp honey
- 1/3 tsp coriander powder
- 1/2 tsp fresh ground black pepper
- 1 tsp white vinegar
Add all the sauce ingredients to a bowl and mix well. Set aside.
Cook noodles as per package instructions. Drain, massage with little oil and keep ready.
In a large wok, add oil and heat up. Add onions, ginger, garilc, scallion white part and green chillies all at once to the wok.Stir fry on high heat for about 2 minutes. Don't brown too much.
Next add the peppers and paneer to the wok, sprinkle a pinch of salt and stir fry on high heat just for a couple minutes. We dont want to overcook them but the paneer should brown lightly.
Next add the noodles to the wok.Pour over the sauce that we prepared.
Using tongs or chopsticks or two forks, toss everything together until the noodles are coated in the sauce and everything is heated through. Let stir fry for about 2 minutes so that the noddles crisp up.
Remove from heat and add the green part of scallions. Serve immediately.