Paneer noodles
Get your chopsticks ready for these colourful paneer noodles. This recipe comes with golden-fried cubes of paneer and crisp vegetables, coated in a homemade sweet and sour sauce. It sounds Asian-inspired, and it is. We top it off with green chilli and coriander, giving it a bit of heat and a fresh finish. With its lively combination of textures and flavours, do not be surprised when this recipe ends up back on the menu soon after.
Ingredients
Paneer batter and frying
| 225 g | |
|
Plain flour
|
70 g |
|
Corn flour
|
70 g |
|
Garlic powder
|
1 tsp |
|
Onion powder or granules
|
1 tsp |
|
Sea salt
|
½ tsp |
|
Water
|
120 ml |
|
Vegetable oil
|
Vegetables
|
Red onion, cut into even chunks
|
½ |
|---|---|
|
Spring onions
|
2 |
|
Red pepper
|
½ |
|
Green pepper
|
½ |
|
Green chilli, finely sliced
|
1 |
Sweet and sour sauce
|
Sweet chilli sauce
|
3 tbsp |
|---|---|
|
Tomato ketchup
|
1½ tbsp |
|
Rice wine vinegar
|
1 tbsp |
|
Garlic clove, minced
|
1 |
To serve
|
Udon noodles, cooked
|
500 g |
|---|---|
|
Fresh coriander
|
20 g |
Instructions
Paneer batter and frying
Vegetables
Sweet and sour sauce
To serve
Recommended information
Serving suggestion
Combine ingredients at the right time
Stir-fry the vegetables for a few minutes so they stay crisp, then stir in the sweet and sour sauce and let it coat everything evenly. Add the fried paneer at the end, just for a minute, so it keeps its crunch while picking up the flavour of the sauce. This order keeps everything from overcooking and helps each part retain its texture.
Prep all ingredients before cooking
Once the heat goes on, this recipe moves fast, so have everything ready to go. Cut the vegetables, slice the chilli, and get your sauce ingredients measured. Make the batter in advance and coat the paneer, so it is ready for frying.
Perfect the paneer batter
Whisk the batter until smooth, with no lumps, aiming for a consistency like pancake batter. If you have time, let it rest in the fridge for 30 minutes before coating the paneer. This gives the flours time to hydrate fully, helping the coating stick better and crisp up in the oil. A cold batter also reacts faster when it hits the hot pan, setting quickly and soaking up less oil.
Master the frying technique
Heat the oil to 175 °C before frying the paneer. At this temperature, the batter sets quickly, sealing the coating and keeping excess oil out. Use a kitchen thermometer to check the heat. If you do not have one, drop in a small spoonful of batter; it should sizzle and float to the top within seconds. Fry the paneer in small batches to keep the oil temperature steady, cooking each piece for 2–3 minutes per side until golden and crisp.
FAQ: Questions about paneer noodles
Get the details you need before heading to the kitchen with our answers to common questions about paneer noodles. Keep reading below!
Can I customise the spice level in paneer noodles?
You can customise the spice level in paneer noodles. The recipe uses one green chilli, which gives a gentle heat. You can reduce the amount for a milder version, leave it out entirely for no heat, or add extra chillies if you prefer it spicier.
How can I ensure my noodles do not clump together?
To prevent the udon noodles from clumping together, rinse them under cold water after cooking them. This stops them from cooking and removes any excess starch. Make sure you drain them well.
How do I store leftover paneer noodles?
Store leftover paneer noodles in an airtight container in the fridge for up to 2 days. Let them cool to room temperature before sealing to avoid excess moisture. We do not recommend freezing, as the noodles can turn mushy, and the paneer may become dry or crumbly once thawed.
Nutritional values
Nutritional value, per
1134 Kcal
| Fibre | 21.1 gram fibers |
| Protein | 32.7 gram |
| Carbohydrates | 227.9 gram |
| Fat | 8.5 gram |
Enjoy the delightful fusion of paneer noodles
This paneer noodles recipe is an extraordinary fusion that combines all the best elements from all across Asia. We chose paneer, a staple in Indian kitchens, and matched it with thick Japanese udon noodles. For the seasoning, we looked to East and Southeast Asian cooking with garlic, chilli, and rice vinegar shaping the base, and finished it with a sweet and sour sauce rooted in Chinese cuisine. This recipe is one of our favourite examples of how different cooking traditions can meet in one delicious unity.
Crispy, golden batter-fried paneer
If you have not tried paneer just yet, this recipe is one tasty start. The cheese is known for its firm texture, which softens gently when heated, but without melting. The batter is seasoned with garlic powder and onion powder, then fried until it forms a golden, crispy shell with a sweet, nutty flavour. Once you take a bite, you will experience the welcome crunch of the coating, followed by the soft, milky centre underneath.
Delightful crunch from stir-fry veggies
A quick stir-fry gives the vegetables a delightful crunch by searing their edges while keeping their insides crisp. It also removes their raw edge and deepens their flavour, making them great for paneer noodles.
Both red onion and spring onion become sweeter, with a light savoury note that builds as they caramelise slightly in the pan. Red and green peppers take on a gentle earthiness as their sharpness fades, while their natural sweetness becomes more pronounced. The veggies are finished off with the beloved Asian warmth of green chillies.
The perfect balance of sweet, sour, and sharp
The sweet and sour sauce coats the paneer noodles in a thick glaze. Sweet chilli sauce sets the base, providing a sticky texture and a sugary heat, while ketchup rounds it out with a soft acidity and a touch of fruitiness. Rice wine vinegar offers a bright sourness with a slightly floral edge that cuts through the sweetness. Once heated, the garlic mellows slightly but holds onto its sharpness, introducing a fragrant and savoury note that runs through the sauce. It is the perfect balance of sweet, sour, and sharp – all the flavours that help make the Asian kitchen what it is: delicious.
Perfect for lunch, dinner, and leftovers
You can easily fit this paneer noodles recipe into any part of your day. It works just as well for a quick midday lunch as it does for a full-flavoured dinner, and it holds up brilliantly after a night in the fridge.
If anything, it might taste even better the next day, once the flavours have had more time to settle into each other. It packs easily, reheats well, and is a reliable option when you need something fast but filling. A smart move? Make a bit more than you think you need. Tomorrow, you will be glad you did.
We have some other favourites that know how to stretch across the day and taste just as good the second time around. Our easy green curry, fresh spinach wraps, aromatic paneer makhani, and creamy chicken noodle soup are all in that category.
Creative variations to explore
This paneer noodles recipe is incredibly flexible, and you can start with the batter. Try adding a pinch of garam masala for a woody, slightly peppery warmth, curry powder for a mild heat with hints of turmeric and dried ginger, or ground cumin for a deep earthiness with a bitter, nutty edge. All are found in many Asian kitchens, so they stay true to the recipe’s Asian inspiration.
In the pan with the vegetables, toss in mushrooms for an earthy, umami-like touch with a soft bite, or shredded cabbage for its faint peppery note. Julienned carrots provide extra crunch and natural sweetness, while sugar snaps offer a fresh, grassy flavour.
To tweak the sauce, a splash of soy sauce adds a salty depth with a slightly fermented edge. Hoisin thickens it slightly and brings a delicate sweetness with a hint of smoke. For a brighter angle, stir in a spoonful of lime juice for sharp acidity and a citrus lift.
Garnishes let you change the feel of the whole plate. Toasted sesame seeds contribute a light crunch and a delicate nuttiness, while thinly sliced spring onions are crisp and mildly pungent. Fresh herbs can shift the flavour completely. Swap the fresh coriander for mint, which cools the palate with a soft herbal note, or Thai basil, which is slightly sweet with a touch of anise.
