Curried Paneer & Pineapple Noodles
We've based this dish on a Chinese street food classic. Wholewheat noodles dressed in a coconut curry sauce, packed with golden paneer, stir-fried green pepper, onion and charred pineapple. The sauce is creamy, sweet and a little spicy, topped off with spring onion, coriander and toasted sesame seeds.
Ingredients for 2 people
You'll also need
Butter, Flour, Salt, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Boil a kettle
Deseed the green pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into bite-sized pieces
Peel the red onion[s] and cut into wedges
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Add the wholewheat noodles to a pot, cover them with boiled water until they're fully submerged
Bring to the boil over a high heat and cook for 5-7 min until they're tender with a slight bite, then drain and run them under cold water until they're cool
Keep the pot for later
Meanwhile, cut the paneer into bite-sized cubes
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the paneer with a generous pinch of salt and cook for 3-5 min or until it's golden on all sides
Once golden, set aside on a plate and keep the pan for later
Meanwhile, re-boil a kettle
Drain the pineapple (keep the juice!) and chop it into bite-sized pieces
Remove the coconut cream from the sachet[s] and chop it roughly, then dissolve it in 250ml [500ml] boiled water
Once dissolved, add the soy sauce and roughly half of the reserved pineapple juice – this is your coconut stock
Return the pan to a medium-high heat
Once hot, add the onion wedges and green pepper with a pinch of salt and cook for 6 min, stirring occasionally, or until coloured and beginning to soften
Once softened, add the chopped pineapple and cook for 2 min further or until charred slightly
Meanwhile, return the pot to a medium heat with a large knob of butter
Once melted, add the chopped ginger, curry powder, and chilli flakes (Can't handle the heat? Go easy!) and cook for 1 min
Add 1 tsp [2 tsp] flour and cook for 1 min, then add the coconut stock and whisk to combine
Cook for 4 min or until thickened to the consistency of a loose curry sauce
Meanwhile, chop the coriander finely, including the stalks
Trim, then slice the spring onion[s] finely
Add the cooled noodles to the softened vegetables with the paneer and curry sauce
Cook for 1-2 min, stirring until the sauce sticks to everything
Serve the curried paneer & pineapple noodles garnished with the chopped coriander, sliced spring onion and toasted sesame seeds
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, gluten, milk, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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