CHILLI PANEER NOODLES
Cooking time 30 minutes Serves 6
3 large packs dried pancit canton noodles Sesame oil, as needed 1kg paneer cubes 1 large onion, sliced 1 green, 1 red and 1 yellow pepper, sliced ¼ to ½ cup water Fresh green chillies, to taste A handful of fresh coriander, chopped, to garnish FOR THE SAUCE: 4 tbsp tomato purée 1 tbsp garlic paste 1 tbsp ginger paste 1 tbsp lemon juice 1 tbsp soy sauce 1 tbsp Worcestershire sauce 2 tbsp ketchup Chilli powder, to taste 1 tsp pav-bhaji masala (optional)
Combine all the ingredients for the sauce together in a bowl. Set aside. Place the noodles in a large pan or bowl and cover with boiling water. Close with a lid and leave for about 10 to 15 minutes, stirring intermittently so that the noodles are softened all the way through. Drain. In the meantime, take a large saucepan, drizzle with sesame oil and place over a medium-high heat. Fry the paneer cubes, stirring constantly to avoid sticking, until the colour changes to pale brown. Add the spicy sauce mix and stir to coat all the paneer. Add the onion slices and mixed peppers and stir gently to combine. Add the water, bring to the boil and stir. Cover and lower the heat to a gentle simmer for about five to 10 minutes, stirring occasionally. Add the softened, drained noodles and stir so that the paneer mix is incorporated and the noodles are covered in sauce. Simmer for a few more minutes, then add the chopped green chilli. Stir one last time to incorporate them into the noodles. Garnish with freshly chopped coriander and serve.
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