10-Min Spicy Chilli Paneer Noodles

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)

Now, let's get started!

Boil a kettle

Cut the paneer into cubes

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium high heat

Once the pan is hot, add the paneer with the ginger & garlic paste and soy sauce and cook for 2-3 min or until beginning to golden

Add the medium egg noodles to a pot and cover them with boiled water until fully submerged

Bring to the boil over a high heat and cook for 5-6 min or until cooked with a slight bite

While the noodles are cooking, trim, then chop the spring onions roughly

Deseed the pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Once the paneer is golden, add the chopped spring onion to the pan and cook for a further 2-3 min or until softened

When the noodles are almost cooked, add the sliced pepper to the noodles and cook for 1-2 min further

Once done, drain the noodles and red pepper and reserving a cup of the starchy noodle water

Meanwhile, add the cornflour to a small bowl with 1 tbsp [2 tbsp] water

Stir until dissolved, then add the sriracha, tomato ketchup, rice wine vinegar and dried chilli flakes (can't handle the heat? Go easy!) with a pinch of salt and a generous pinch of sugar

Stir it all together – this is your chilli sauce

Add the drained noodles to the paneer with the chilli sauce and give everything a good mix up – these are your spicy paneer chilli noodles

Tip: Add a splash of starchy noodle water if it's looking a little dry