Paneer Noodles Recipe

About Paneer Noodles

Noodles are a sort of unleavened dough that is rolled flat and sliced into long strips or threads before being stretched or extruded. It can be kept in the refrigerator for a short period of time or dried and stored for later use. Noodles are often cooked in boiling water with the addition of cooking oil or salt. They're also frequently deep-fried or pan-fried. Sauces can be added to noodle dishes, or noodles can be added to soups. Each type of a vast variety of noodles has its own material composition and geocultural origin.

Ingredients for Paneer Noodles

Cabbage :
While cooked cabbage absorbs the flavours of the other foods it is combined with, raw cabbage has a distinct and harsh flavour.

Carrot :
Cooking carrots brings out even more of their inherent sweetness. Carrots have a slightly sweet flavour due to the sugar, but they can also be earthy or bitter.

Pepper :
The aroma and flavour of black pepper is intense and pungent. White pepper is spicier, less subtle, and fermented to a lesser extent than black pepper. Green Peppercorn has a softer flavour and a more refreshing flavour.

• Heat oil till smoking in a wok. Add in ginger, garlic and chillies. Saute for a min.
• carrot, cabbage and beans. Saute for 2 mins on high heat.
• Add in Salt, sugar and toss well. paneer and fry for few mins.
• Add in soy sauce, ketchup and vinegar. Toss well.
• cooked noodles and pepper. Toss well.
• spring onion and toss well.
• Serve hot.