Serves
1
Prep Time
5 minutes
Cook Time
15 minutes
For the paneer:
- 100 gm Paneer
- 1 Tbsp. Corn Flour
- 1 Tbsp. Oil
For the Maggi:
- 1 packet Maggi Noodles
- 1 packet Maggi masala
- 1 Tbsp. Oil/Sesame Oil
- 3-4 cloves of Garlic, finely chopped
- 1 Green Chilli, finely chopped
- ¼ cup Spring Onion Whites, sliced
- ½ cup Carrot, julienned
- ½ cup Mixed Peppers, sliced
- 3 Tbsp. Pepperwicks Hot Garlic Dip
- 2 Tbsp. Spring onion greens, chopped
- Salt and pepper, to taste
For garnish:
- Spring Onion Greens
- Bring water to a boil in a pot and cook the noodles until 90% done. Drain, coat with 1 tsp. oil and set aside. Do not discard the water.
- Add in paneer and corn flour in a bowl. Mix and set aside.
- In a pan, add in oil and cook the paneer on both sides until golden brown. Remove and set aside.
- In the same pan, add in some oil, garlic, spring onion whites and green chillies. Sauté for a minute.
- Add in carrots along with a pinch of salt and cook for a minute.
- Next, add in the mixed peppers, maggi masala, Pepperwicks Hot Garlic Dip and a dash of noodle water. Cook for a minute.
- Add in the cooked paneer and spring onion greens and mix.
- Add in the boiled noodles and toss until the noodles are well coated. Check for final seasoning and adjust to taste.
- Transfer the noodles onto a serving dish, garnish with spring onion greens, and serve hot.
- You can use vegetables like mushrooms and baby corn along with the paneer.