It’s 6 pm, kids are at the park ( courtesy of my neighbour) and I am having a splitting headache. A quick meal is what I want and this recipe is super easy and the ingredients are so versatile you are bound to have it in your fridge. And I have to admit something…I can be super lazy when it come to dicing..slicing..julienne vegetables or onions. I just take my grater out and grate the ginger and garlic straight into the wok! So all in all, easily done in 20 minutes. In fact you can even plan this one as a dinner on a weekday. The best would be to julienne the vegetables in the morning or the previous day.
- 3 packets of maggi noodles
- 3 cups of vegetables ( julienned- I used 1 carrot, 1 green capsicum, 5 French beans and 1/2 a purple cabbage)
- 2 tbsp. of soy sauce
- 2 tbsp. garlic chilli sauce
- 1 tbsp. of tomato paste or 2-3 tbsp. of tomato sauce
- 1 tbsp. ginger garlic paste
- 2 tbsp. sesame oil
- 1 tsp sugar
Get a pot of boiling water and throw in the maggi noodles with 1/2 tsp of salt and 1 tsp of oil. Cook for about 2 minutes, then drain and keep aside.
Ok get your wok out, some sesame oil , throw in the ginger garlic paste, fry till lightly browned and aromatic.
Now put in the julienned vegetables and stir fry for about 3 minutes on high heat , then lower the heat and put in the sugar and continue to fry the veg.
Add the chilli sauce, soy sauce and tomato paste and continue to stir fry on medium heat. Put the noodles into the wok now and mix evenly with the veg sauce.
Continue to stir fry on medium heat till the noodles are slightly dry, add some pepper, another 2-3 minutes of stir fry and dish out.
Serve with chopped spring onions as garnish
Chilli Paneer Fry ( adapted from Cooking and me blog)
- 1 cup paneer cut into 4 cm rectangles ( or large cubes)
- 1/2 capsicum, cut into 6
- 2 medium sized onions- cut in half and each half cut into 4 pieces
- 2 green chillies slit in half and deseeded
- 1.5 tbsp. soy sauce
- 1.5 tbsp. garlic chilli sauce
- 3 tbsp. tomato sauce
- 1 tbsp. ginger garlic paste
- 1 tbsp. cornflour diluted in 3 tbsp. water
- 2 cloves grated garlic
- 3 tbsp. flour
- 2 tbsp. corn flour
- some water
First get a bowl big enough to hold the paneer and put into it the flour, pepper, salt and mix in some water to make a thick paste. Now put the paneer in and mix, so evenly coated without breaking it. Leave for about 5 minutes.
Get your wok, add some oil , medium heat, put in the paneer pieces. Fry till golden brown in colour, take it out and sit on some kitchen paper to drain excess oil.
In the same wok, add the capsium, chilli and onions. Fry till lightly browned and chilli is blistered.
Add the soy, chilli and tomato sauces and fry on high heat for about 30 seconds. Lower the heat and add the ginger garlic paste , fry for a further 1-2 minutes .
Now add the fried paneer pieces, mix well and let it heat through. Check for salt ( I don’t add extra cos there’s enough salt from the soy sauce).
Finally add the diluted corn flour mixture and stir fry on high heat for 1-2 minutes. Dish out and serve with chopped spring onions for garnish.
Serve both dishes hot and you’ll love it! Enjoy