Chilli Paneer Noodles — two Indo-Chinese favourites combined into one fiery, flavour-packed dish! Imagine golden cubes of paneer, crunchy peppers and green chillies tossed through hot noodles — all coated in an irresistible spicy soy sauce.
A fun, restaurant-style dish that's ready within 30 minutes for when you’re craving that spicy chilli paneer fix.
I'm a self confessed chilli paneer addict! Ever since I perfected my Sakoni restaurant style chilli paneer at home, I make it for loved ones' birthdays and gatherings (and sometimes for myself on random weekends too - I call it self love). Often I serve them as they are, but to make it a full meal, I serve hakka noodles on the side. With this combination, I thought why not add the two together!
I recently made chilli paneer noodles for a family get-together and it had everyone asking for the recipe. I knew then that it earned a spot on JCO!
If you also like Indian style noodles, try my street style masala maggi.
The recipe details
You may think that all I've done is made chilli paneer and tossed through noodles. Big deal! Well not quite. I've tweaked the recipe to ensure that the flavours are perfectly balanced. Also, the sauce coats every noodle beautifully and the paneer is just how you'd expect from a restaurant.
Making chilli paneer noodles is pretty simple.
- First I pan fry the paneer that's been tossed in cornstarch. This gives the paneer a slightly crispy coating whilst keeping it soft inside.
- I then stir fry the aromatics and vegetables on high heat to preserve colour and flavour.
- The sauce goes in next - I do soy sauce, red chilli sauce and a little vinegar and season.
- Then the paneer and cooked noodles are tossed in.
- It's finished with a generous sprinkle of spring onions.
Chilli paneer noodles are filling as they are but a simple carrot, daikon and sesame seed salad pairs well too.
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Paneer - cubed. You can use shop-bought or homemade paneer. My preference is using shop-bought paneer that has a firm texture.
Noodles - I've used eggless noodles that have medium thickness. This thickness is perfect to carry the paneer chunks and veggies, so I suggest finding noodles similar to that. My little trick to them them glossy - add a little oil when boiling.
Corn starch - needed to coat the paneer when pan-frying. Alternatives like tapioca starch work too.
Onion - I've used brown onion slices. I prefer slicing rather than chopping into cubes as they're easier to eat with the noodles.
Garlic and ginger - fresh is the best! It's all finely chopped.
Green chillies - for me it isn't chilli paneer without them! I love the fresh heat that green chillies give, but if you aren't a fan, skip them.
Red and green capsicum - I've used both colours for . If you only use one, I suggest green rather than red. Red capsicum is a bit sweeter and green gives more savoury freshness which works better for these noodles.
Spring onions - use both the white and green part. I like to add white parts with the vegetables and use the green parts for garnishing.
Soy sauce - I've used an equal mix of dark and light soy sauce - dark gives colour, light gives flavour, but if you only have one, use that!
Red chilli sauce - any red chilli sauce will do. My two go-to options are usually Maggi Masala Chilli or Ching's Secret Red Chilli sauce. Substitute ketchup if you want them less spicy. Ketchup will make these a little tangier and sweeter.
Vinegar - optional but adds extra tang to the sauce. I also use it in my vegetable chow mein.
Salt & black pepper - you won't need too much salt as soy sauce itself is salty. Black pepper gives "peppery" heat.
Oil - my preference is sesame oil which gives fantastic Chinese flavours. If you don't have it, use any other neutral tasting oil.
Storage
Store leftovers in an airtight container and keep refrigerated for up to 3 days. Reheat thoroughly in the microwave or stove top.
I do not recommend freezing as the vegetables with loose texture upon thawing.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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📖 Recipe
Chilli Paneer Noodles
Ingredients
- 200 gram paneer cubed
- 150 gram noodles (uncooked weight)
- 1 tablespoon cornstarch
- 2 tablespoon sesame oil
- 5 cloves garlic finely chopped
- 1 inch ginger finely chopped
- 1 green chillies
- ½ onion sliced
- 1 green capsicum sliced
- ½ red capsicum (optional) sliced
- 3 spring onion sliced
- 3 tablespoon soy sauce
- 2 tablespoon chilli sauce
- 1 tablespoon white vinegar
- salt to taste
- ½ teaspoon black pepper
Instructions
- Toss the paneer with the cornstarch. Heat a wok on medium heat and add 1 tablespoon of the oil. Gently pan fry the paneer until just golden all over. Remove from the wok and set side.
- Meanwhile, prepare the noodles based on packet instructions.
- Add the remaining oil to the pan turn the heat high. Add the garlic and ginger and saute for a few seconds. Then tip in the onions, red and green capsicum and stir fry for 1 minute.
- Add the white parts of the spring onion.
- Pour in the soy sauce, chilli sauce and vinegar. Season to taste with salt and add the black pepper. Mix well.
- Tip in the paneer. Mix well and then add cooked noodles. Mix well, adjust any seasoning. Garnish with green parts of the spring onion.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
Some dinners are on repeat for a reason, and these chilli paneer noodles are one of mine. The balance of chilli, garlic and sauces makes them incredibly hard to resist. I could happily make a meal of these noodles any day of the week.