On days when it’s too hard to choose between a curry or a stir-fry, this Paneer Curry Noodles makes it easier for you to put both cravings together in one meal!
I have been known to have cravings on a whim – sometimes watching someone eat something on TV sets me off! It amuses (and annoys) my husband to no end, not to mention how volatile my intake is.
It was during one of these cravings that I discovered these curry noodles. I was watching Kylie Kwong toss a wok full of noodles in the air and I just desperately needed some noodles. But all we had at home was some leftover chicken curry. Without any cabbage or carrots or any other ‘vegetables’ that usually make a stir fry, I was driven to lightly sauté some onions, peppers, add a little curry and toss in cooked noodles. And it was AMAZING!
I’ve been making curry noodles ever so often since, experimenting with different vegetables, proteins and spices. Now that I don’t cook meat anymore, this Paneer Curry version is my new favourite. Particularly because it involves very little chopping!
Once you have the paneer pan-fried and the noodles cooked, making the curry is a cake-walk. Just sauté all the ingredients for the curry until the tomatoes are soft and the spices are fragrant and cooked.
Toss in the cooked noodles.
Garnish with fresh coriander (for that fresh zesty kick) and some crushed peanuts (for the crunch). Serve piping hot while the paneer is still soft and the peanuts are still crunchy.
When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here and will share it with pride on my social media feeds.