Veg Hakka Noodles And Chilli Paneer | Majha Kitchen | Sanjeev Kapoor Khazana

Indo chinese style street food classic - paneer chilli and vegetable hakka noodles - made easy!

VEG HAKKA NOODLES

Ingredients

6-8 French beans, diagonally sliced
1 medium carrot, cut into thin strips
1 green capsicum, cut into strips
¼ small cabbage, shredded
300 grams noodles, boiled
1 tablespoon oil
Salt to taste
White pepper powder to taste
2 teaspoons soy sauce
½ cup bean sprouts
1 teaspoon vinegar
2 stalks spring onion greens, diagonally sliced
Diagonally sliced spring onion greens for garnishing

Method

1. Heat oil in a non-stick pan. Add French beans and carrot strips and sauté for 1 minute.
2. Add noodles and capsicum strips and toss. Add salt, white pepper powder, soy sauce, cabbage and bean sprouts, mix and cook for 1-2 minutes.
3. Add vinegar and spring onion greens and toss well.
4. Garnish with spring onion greens and serve hot with chilli paneer.


CHILLI PANEER

Ingredients

2 green chillies, slit
300 grams cottage cheese (paneer)
2 tablespoons oil
1 inch ginger, finely chopped
1 tablespoon chopped garlic
1 medium onion, thickly sliced
½ cup + 2 tablespoons vegetable stock
1 tablespoon soy sauce
Salt to taste
1½ tablespoons red chilli sauce
1 teaspoon sugar
1 tablespoon cornflour
1 medium green capsicum, cut into strips
2 stalks spring onion greens, diagonally sliced
Diagonally sliced spring onion greens for garnishing
1 teaspoon vinegar

Method

1. Heat oil in a non-stick pan. Add ginger and garlic and sauté on medium heat for 30 seconds. Reduce heat, add green chillies and sauté.
2. Add onion and sauté for 30 seconds. Add ½ cup vegetable stock and reduce heat. Add soy sauce, salt, red chilli sauce and sugar, mix and cook for 2 minutes or till the mixture to boil.
3. Cut cottage cheese into thick slices and trim off the edges. Further cut into thick fingers.
4. Take cornflour in a bowl. Add remaining vegetable stock and 1 tablespoon water and mix to make a smooth slurry.
5. Add slurry to the pan, mix and cook on medium heat till mixture thickens. Reduce heat, add cottage cheese fingers, capsicum strips, spring onion greens and vinegar, mix lightly and cook for 2-3 minutes.
6. Garnish with spring onion greens and serve hot with veg hakka noodles.


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