Curried paneer noodle stir fry


Serves four

For the curried paneer:

  • 2 tbsp U:Me Coconut Oil Spray
  • 400g paneer cheese, cut into 2cm cubes
  • 2 tsp mild curry powder
  • 2 tsp mild chilli powder
  • 1 tsp sea salt
  • 2 pak choi, halved lengthwise

For the baked onion fritter:

  • 1 tbsp U:Me Coconut Oil Spray
  • 1 onion, thinly sliced
  • 1 green chilli
  • 50g chickpea flour
  • 75ml water
  • ½ tsp sea salt
  • 1 tsp mild chilli powder

For the stir fry:

  • 2 tbsp U:Me Coconut Oil Spray
  • 2 red peppers, thinly sliced
  • 200g green beans halved
  • 6 spring onions, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 large thumb-sized ginger, peeled and finely chopped
  • 2 tbsp sriracha chilli sauce
  • 2 tsp five-spice powder
  • 4 tbsp dark soy sauce
  • 2 tbsp soft brown sugar
  • 450g medium egg noodles, cooked and drained
  • 30g coriander leaves

Allergens: gluten, dairy


Preheat the oven to 200˚C.

For the curried paneer, in a large bowl combine the spices, salt, 1 tbsp of U:Me oil and paneer and coat thoroughly, set aside whilst you make the onion fritters. For the fritter, in another bowl whisk the flour, water, salt, chilli powder and U:Me oil until there are no lumps and it resembles double cream, add the onion and chilli and mix to coat.

Place the mixture on a small baking tray lined with baking paper and spread it out into a thin layer. Bake in the oven for 30-35 minutes until golden brown, cut into 12 pieces. Heat a large frying pan over a high heat, add 1 tbsp of U:Me oil followed by the curried paneer and halved pak choi (you may need to do this in two batches).

Fry for 2 minutes until the paneer is golden brown, then flip over and cook for two minutes on the other side. Remove the paneer and pak choi from the pan with a slotted spoon and set aside. In the same pan as the paneer add the oil, followed by the garlic and ginger.

Cook quickly for 30 seconds, stirring constantly then add the green beans and cook for another 30 seconds. Add the peppers and spring onions and stirring constantly cook for a further 2 minutes. Add the sriracha, soy sauce, 5 spice and soft brown sugar; this should bubble straight away and cook for a further 1 minute.

Then add the cooked noodles and reserved paneer and pak choi, give it a good stir to ensure everything is covered in sauce. Place into 4 bowls, top each with 3 baked onion fritters and sprinkle over the coriander leaves and thinly sliced spring onion.