Chili Paneer Sizzler with Hakka Noodles
Chili paneer sizzler platters are a fun treat to make at home. We created an easy, accessible weeknight sizzler inspired by Chef Sanjyot Keer’s recipe featuring pan-fried hakka noodles and grilled spicy habanero paneer topped with chili sauce. If you’d like for a less spicy version, you can use Sach Foods’ original paneer and omit the sriracha.
Servings: Serves 2 as a main or 4 as an appetizer
Recipe by: Karishma Pradhan (@homecookingcollective)
For the chili sauce:
- 1 1/2 teaspoons soy sauce
- 1 1/2 teaspoons unseasoned rice vinegar
- 1/2 teaspoon Sriracha
- 1 tablespoon honey or maple syrup
- 1 tablespoon ketchup
- 1 tablespoon cold water
- 1/4 teaspoon cornstarch
- 1 scallion, very finely chopped
- 1 small garlic clove, grated or finely minced
For the hakka noodles:
- 2 tablespoons neutral oil, such as canola or peanut oil, plus more if needed
- 1 small red onion, sliced
- 1 tablespoon minced or grated ginger
- 1 tablespoon minced or grated garlic
- 1 cup assorted sliced vegetables, such as cabbage, bell peppers, and carrots
- 6 ounces hakka noodles, lo mein egg noodles, or spaghetti
- 1 tablespoon soy sauce, plus more if desired
- 1 tablespoon unseasoned rice vinegar, plus more if desired
- 1 scallion, thinly sliced on a bias
- Salt and black pepper for seasoning
To finish the sizzler:
- 1 teaspoon neutral oil
- 1 Pack (6-oz) Sach Spicy Habanero Paneer
Prepare the chili sauce
- In a small, high-walled, microwave-safe bowl, whisk soy sauce, rice vinegar, Sriracha, honey, and ketchup.
- In a separate small bowl, whisk together cornstarch and cold water until fully incorporated and no lumps remain.
- Stir cornstarch slurry into the sauce bowl. Microwave for 1 1/2 minutes or until sauce begins to bubble. The high walls of the bowl ensure the mixture won’t bubble over.
- Mix in scallion and garlic, then let cool slightly.
- Adjust seasonings as needed and keep warm. Chili sauce can be prepared 1 day in advance, and keeps in the fridge for up to a week.
Make the hakka noodles:
- Set a medium stock pot of water to boil.
- Heat oil at medium heat in a wok, cast iron pan, or skillet.
- Add red onion and saute, stirring occasionally until golden brown, about 3 to 4 minutes.
- Add the ginger, garlic, and saute for 30 seconds until aromatic.
- Add vegetables and saute for 3 to 4 minutes until just barely cooked through.
- When the water comes to a boil, add the noodles and cook according to package instructions. Once the noodles are cooked, drain and set aside.
- Increase the heat of the pan to medium-high and add the cooked noodles, soy sauce, and vinegar.
- Saute frequently, about 3-4 minutes, to allow the noodles to crisp slightly at the bottom of the pan. If there is any sticking, or the noodles appear dry, add a bit more oil. Turn the heat down if the noodles begin to burn. Season with salt and black pepper as needed.
- Remove from the heat and garnish with the scallions. Set aside and keep warm.
Finish the sizzler:
- Slice the paneer in half crosswise and again in half lengthwise to form 4 equally-sized pieces.
- Heat a medium-sized cast grill pan on medium-high heat until smoking.
- Add the oil, and swirl to coat the pan.
- Using tongs, gently place the paneer in the pan. Let cook for 1 to 2 minutes on each side, until nicely charred.
- To finish the dish, turn the heat off, and immediately nestle in the hakka noodles into the pan. Pour the chili sauce, and serve right away while still hot.