Singapore-Style Paneer Noodles & A Chicken Breast

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)

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Now, let's get started!

Boil a kettle

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

Chop your paneer into bite-sized pieces

Once hot, add the chopped paneer to the pan and cook for 1-2 min or until starting to brown

Meanwhile, add your medium egg noodles to a large bowl, cover them with boiled water and stir for 10 secs to separate the noodles

Set aside to soak for 5-6 min or until softened and then drain

Wash, then separate the leaves from your pak choi and set them aside

Chop the white base into rough, small pieces

Cut your lime[s] into 1 wedge per person

Add your soy sauce, curry powder, chilli flakes (can't handle the heat? Go easy!), ginger & garlic paste and tomato paste to the pan and cook for 30 sec or until fragrant

Add 100ml [130ml] [170ml] boiled water to the pan and give everything a good mix up

Add the pak choi white bases and cook for 1 min further or until the pak choi is cooked with a slight bite

Stir in the drained noodles, pak choi leaves, toasted sesame oil and the juice of half the lime[s] and mix well until the noodles are fully coated in the sauce — these are your Singapore-style paneer noodles