Thursday, February 10, 2011

Paneer Hakka Noodles

 With the valentine's day around the corner, I thought I would impress my husband with his favorite food. I made this noodles Indo-Chinese style. I love paneer so I decided to use as an alternative for tofu.

Serves up to 2 people
Preparation time: 20 minutes


1 pkt. of Hakka Noodles
1 small cup of chopped carrots
1 small cup of  chopped cabbage
1 small cup of cut-paneer
1 small cup of chopped bell pepper(any color)
1 small cup of chopped beans
2 cloves of garlic
1 inch of ginger
3 green Serrano peppers
3 tbsp of scallions 
1 tbsp of tomato ketchup
1 1/2 tbsp of soya sauce
1/2 tsp of freshly ground pepper 
2 tbsp of olive oil


1.In a large saucepan add water. As the water starts boiling add Hakka noodles. Use tongs to separate the noodles while boiling. Let the noodles cook till it is 90% done.
2.Pour 1 tbsp of oil on the strainer and transfer the noodles. To the wok (use wok for better results), add oil. Then add finely chopped ginger, garlic and peppers. Saute for 2-3 minutes.
3.Add carrots, beans, bell peppers, cabbage to the wok and saute well for 5 minutes. The vegetables can be varied for different tastes and texture.
4.Fry paneer in the pan with little oil  separately. Add the fried paneer to the wok.
5.Add tomato ketchup, soya sauce, pepper and add the Hakka noodles and saute well till everything is mixed.
6.Add scallions as garnish. Hakka noodles is ready.

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