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!
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!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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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.
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.
Tomato Shorba (Tamatar ka Shorba) is a thin Indian-style spiced tomato soup made with ripe tomatoes, aromatic whole spices and finished with coriander. It’s perfect as a light starter and can be ready within 15 minutes.
I use my pressure cooker for speediness but you can make it in a saucepan too.
Note – This recipe has been updated from the archives – first published February 2013. I’ve added new images and helpful content, the recipe remains the same.
Funny enough, this recipe actually comes from an Indian restaurant in Switzerland — yes, Switzerland! I was nine, on holiday, and this tomato shorba was the appetiser. Even then, I could tell this wasn’t just any tomato soup – the layers of spicy, tangy and sweet flavour and the light, thin texture were so incredibly warming and comforting that I couldn’t resist going back for another bowl. It was the first time I ever liked something with tomato in it! My mum insists it was the fresh mountain air that made me “hungry,” but I know it was the incredible soup!
I loved it so much that my mum asked the chef for the recipe. He shared the basics, and once we were back home, she looked it up in a cookbook to recreate it. Since then, it’s become our once-a-year winter tradition!
I tend to serve it for light lunch with some crusty toasted tiger rolls but it’s usually served as a starter/appetiser for an Indian meal.
The Recipe Details
This tomato shorba really is as quick as it gets! All you do is add the fresh ingredients into a pressure cooker (I use my Instant Pot) along with the whole spices. Let it cook for 1 minute until everything softens, blend it up, and finish with a cumin tempering.
Normally with soups, I sauté the onion and garlic before adding the veggies. That’s the method I use in my others, like my vegan mulligatawny soup . Tamatar shorba though is traditionally made by boiling the aromatics directly with the tomatoes.
It’s blended to a broth-like consistency – making it unique from western-style thicker soups. I like to remove the whole spices before doing this so that the soup isn’t too strong. After blending, you can either sieve it or leave the tomato bits in. I like it both ways, so it really is down to personal preference.
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Tomatoes – I use ripe, juicy tomatoes for this recipe. I prefer the lightless and flavour of fresh for tomato shorba rather than using canned tomatoes. If your fresh tomatoes are orange in colour rather than red, then you may want to add some passata or tomato paste. I usually add a little because it deepens the tomato-eyness. (Yes it’s a word in my dictionary).
The aromatics – red onion, fresh garlic, fresh ginger and green chillies. Fresh makes all the difference as this soup has few ingredients – much better than using bottled!
Whole spices – cinnamon stick, cloves, black peppercorn, bay leaves, black cardamom pod, green cardamom pod, star anise.
Salt to taste
Sugar – adding a little sugar helps to neutralise the acididic taste from the tomatoes.
Oil – any neutral flavoured oil works
Cumin seeds – these are tempered over the cooked shorba.
Pinch of hing ( asafoetida )
Fresh coriander to garnish – to give freshness and flavour.
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!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Tomato Shorba
Ingredients
- 1 kilogram tomatoes ripe & juicy, chopped
- ¼ cup passata
- 1 red onion roughly chopped
- 5 cloves garlic
- 1 inch ginger
- 2 green chillies adjust to spice level
- 1 small cinnamon stick
- 3 cloves
- 8 black peppercorn
- 2 bay leaves
- 2 black cardamom
- 4 green cardamom
- 2 star anise
- salt to taste
- 2 tablespoon sugar
- 2 tablespoon oil
- 1 teaspoon cumin seeds
- pinch hing
- coriander
Instructions
- In a pressure cooker or Instant Pot, place the 1 kilogram tomatoes , 1 red onion , 5 cloves garlic , 1 inch ginger , 2 green chillies and whole spices ( 1 small cinnamon stick , 3 cloves , 8 black peppercorn , 2 bay leaves , 2 black cardamom , 4 green cardamom , 2 star anise along with 2 cups of water.
- Pressure cook for 1 minute or 2 whistles and allow for natural pressure release.
- Remove the whole spices and set aside.
- Blend the mixture until there are no lumps with the help of an immersion blender or jug blender.
- Sieve the shorba (optional) and place back on the heat. Tip the whole spices you removed earlier back into the pot.
- Add ¼ cup passata and if mixture is thick add more water. It should be thin. Bring it to a rolling boil.
- Add 2 tablespoon sugar and salt to taste . Switch off the heat.
- Prepare the tempering by heating 2 tablespoon oil in a small pan, add 1 teaspoon cumin seeds . Once they crackle, add pinch hing and pour over the tomato shorba.
- Check the seasoning and adjust if necessary. Serve hot with fresh chopped 1 small cinnamon stick
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.
