Schezwan Paneer Noodle
Ingredients
Sauce Mix
- 3 tbsp Chings Schezwan Sauce
- 2 tbsp HUY FONG Sambal Oelek Ground Fresh Chili Paste
- 1 tbsp Chung Jung One Hot Pepper Paste Gold (Gochujang)
- 1 tbsp Mizkan Rice Vinegar
- 1 tbsp Lee Kum Kee premium Dark Soy Sauce
- 1 tbsp Peanut Oil
- 2 tbsp Heinz Ketchup
Spice Mix
- 1¼ tsp Salt
- 1¼ tsp Shaan Chaat Masala
- ⅛ tsp White Pepper Powder
Vegetable, Paneer, Noodles
- 14 oz Paneer
- 2 pack Ching's Secret Veg Hakka Noodles total of 300 grams
- 1 medium Sweet Yellow Onion
- 1 large Green Bell Pepper
- 1 large Red Bell Pepper
- 1 tbsp Grated Ginger
- 2 tbsp Minced Garlic
- 2 Dry Whole Red Chili the one we use for Indian food tadka/vaghar
- 12 Scallions white part (½ cup chopped) and green part separately chopped
- ½ bunch Cilantro stems (¼ cup chopped) and leaves chopped separately
- 6 tbsp Peanut Oil
- 6 inch Celery very finely chopped
- 3.5 oz Sliced Shiitake Mushrooms
- 5 oz Sliced Water Chestnut canned
Instructions
The following instructions are for the Kit Maker
- Make the sauce mix by mixing all ingredients listed under "Sauce Mix".
- Make spice mix by mixing all ingredients listed under "Spice Mix".
- Cut paneer and coat the cubes with 3 tbsp sauce mix. Marinate it for 30 minute to over night.
Make noodles (The following instructions are for the customers)
- Wash all the vegetables and herbs. Towel dry them. Slice onion, green pepper, red pepper and Shiitake Mushrooms. Chop cilantro, keep chopped stems and chopped leaves separate. Chop scallions, keep chopped white part and chopped green part separate. Chop celery very fine.
- Prepare noodles as per package instructions. Keep it aside.
- Saute marinated paneer in 2 tbsp oil on medium/high heat till it start to char. Keep it aside once done.
- Heat 4 tbsp oil. Saute dry whole red chili, minced garlic, grated ginger, chopped cilantro stems, chopped white part of scallions and chopped celery on medium heat. Make sure the garlic does not burn.
- Once raw smell of garlic disappears, add sliced Shiitake Mushrooms and sliced onion.
- Once mushrooms and onions soften, add sliced green and red peppers. Cook them on high heat for 2-4 minutes or until they start to char.
- Drain water our of sliced water chestnut, give it a quick rinse and add it to the pan along with 2 tbsp of sauce mix. Mix well.
- Add cooked noodles, rest of the sauce mix (add half for mild spice level, taste it and add more if desire) and spice mix. Toss everything using couple of forks until noodles are well coated with the sauce.
- Turn the heat off. Toss in cooked paneer along with chopped cilantro leaves and chopped green part of scallions and enjoy!!
