15-Minute Indo-Chinese Chili Garlic Paneer Noodles

Ingredients

Cooking steps

1.Cook the wheat noodles in boiling water for 3 minutes until al dente, drain thoroughly, rinse with cold water, and toss with 1 teaspoon of sesame oil to prevent sticking.

2.Dust the paneer cubes evenly with cornstarch and a pinch of salt to ensure a crisp, golden crust when seared.

3.Heat 1 tablespoon of vegetable oil in a large wok or heavy skillet over high heat until shimmering.

4.Add the paneer cubes in a single layer and sear for 2 to 3 minutes, turning once until edges are golden brown, then transfer to a plate.

5.Add the remaining vegetable oil to the hot wok, then toss in minced garlic, grated ginger, and slit chilies, stir-frying rapidly for 30 seconds until fragrant.

6.Toss in sliced red onion and bell peppers, stir-frying over high heat for 2 minutes so the vegetables remain vibrant and crisp-tender.

7.Pour in the soy sauce, chili garlic sauce, remaining sesame oil, and 2 tablespoons of water, stirring vigorously for 30 seconds as the sauce bubbles.

8.Return the seared paneer and boiled noodles to the wok, tossing continuously with tongs over medium-high heat for 1 to 2 minutes until evenly coated and heated through.

9.Turn off the heat, scatter sliced green onions over the noodles, toss once more, and serve immediately.

Chef tips

Keep wok heat consistently high to achieve authentic stir-fry smokiness without making vegetables soggy.

Ensure all ingredients are measured and chopped before cooking starts, as stir-frying moves very quickly.

For a vegan adaptation, substitute the paneer with equal weight of pressed extra-firm tofu without altering cook times.

Adjust the quantity of slit green chilies to fine-tune the heat to your personal spice preference.