## INGREDIENTS
For frying the paneer:
- 250 grams paneer cut into cubes
- 3 tablespoons cornstarch
- 3 tablespoons all purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black ground pepper
- water to make a free flowing batter, little less than 1/2 cup
- Vegetable or canola oil for frying

For Sauce:
- 2 tablespoons soy sauce 30 ml, I used 1 tablespoon regular soy sauce and 1 tablespoon dark soy sauce
- 1 tablespoon rice vinegar 15 ml
- 3 teaspoons green chili sauce 15 ml
- 2 tablespoons tomato ketchup 30 ml
- 1/2 teaspoon sugar

For Cornstarch mixture:
- 3 tablespoons water
- 1 tablespoon cornstarch

For Stir-Fry:
- 2 tablespoons vegetable oil 
- 1 medium red onion chopped in cubes
- 1 green pepper cut into squares 
- 1 tablespoon chopped ginger
- 1 tablespoon chopped garlic
- 1 stalk celery finely chopped
- 1 green chili sliced
- 3-4 tablespoons water
- Few green onions chopped, for garnishing

## METHOD
- Cut paneer into Cubes as per your preference. 
- In a large bowl, add 3 tablespoons cornstarch, 3 tablespoons flour Add salt and   pepper.
- Add water to make a good batter not too watery or not too thick  approximately   1/2 cup.
- Heat oil in a wok/kadai on medium heat for frying the paneer.
- Dunk each paneer cubes into the batter and gently slide them to the hot oil
- Fry until the paneer pieces get light brown from all sides.
- When done take out the paneer from oil and place aside.

- Mix 1 tablespoon cornstarch with 3 tablespoons of water until cornstarch         totally disolves.
- In a bowl, add soy sauce, vinegar, green chilli sauce, ketchup and sugar. Mix     well.
- Heat up oil in a pan in medium-high intensity. 
- When oil is hot, add the ginger, garlic and Saute for 1 moment.
- Then add the chopped onion and bell peppers.
- Cook for 2 minutes on high heat.
- The vegetables should to remain crunchy but not burned.
- Now add the prepared sauce mixture to it.
- Add the cornstarch blend. 
- Toss everything well.
- When the sauce starts to thicken. Add extra 3 to 4 tablespoons water, if needed.
- Add the paneer cubes and mix well with all the ingredients.
- Turn off heat and garnish with green onions. 
- Serve hot.

Chilli Paneer

A popular Indian dish made with paneer (a type of Indian cheese) and vegetables in a spicy sauce. This dish is a tasty and satisfying option for those who love bold and spicy flavors.

Restaurant Style Chilli Paneer

## Ingredients

-  Noodles
-  1 teaspoon Salt
-  2 tablespoons Oil
-  1 teaspoon Garlic paste
-  1/2 cup Beans finely long cut 
-  1/2 cup Cabbage finely long cut  
-  1/2 cup Carrot finely long cut   
-  1/2 cup Capsicum long cut, 
-  2 tablespoon Green chilli sauce
-  1 tablespoon Tomato sauce
-  1 tablespoon white vinegar
-  Chopped Coriander leaves or spring onion for garnishing

## Preparation

- Boil water in a large pot 
- Add half spoon of salt to the water 
- When the water boils, add noodles to it
- When the noodles is Al dante or 90 percent cooked, drain the excess water and wash them in cold water.Keep aside
- In another pan, heat about 3 teaspoon of oil
- Put ginger paste followed by garlic paste. Saute them well till golden brown.
- Now add all the vegetables to the pan
- Add Salt according to taste
- Saute everything well
- Add vinegar, green chilli sauce and tomato sauce
- Mix them well and now add the boiled noodles to them
- Toss well with the vegetables.
- Garnish with some chopped coriander leaves or spring onion and serve hot

Veg Hakka Noodles

Vegetables Noodles with a twist of both Indian and Chinese flavours

Experience the spicy fusion with our Indian-Chinese recipes

Restaurant Style Chilli Paneer

Appetizing Indo-Chinese Veg Hakka Noodles