CHILLI PANEER CHOWMEIN

200 g hakka noodles

3 tablespoon oil

2 tablespoon garlic, finely chopped

1 tablespoon fresh ginger, finely chopped

1 small onion, sliced

3 scallion, white & green parts chopped separately

1-2 chopped green chillies, sliced (adjust to taste)

½ cup bell peppers, thinly sliced lengthwise

100 g Paneer, cut into small batons

Salt

For the Sauce:

3 tablespoon soy sauce

1 tablespoon Sirracha sauce

2 tbsp ketchup

1 teaspoon rice wine vinegar, or to taste

1 tbsp maple syrup

generous pinch coriander powder

½ teaspoon red pepper flakes

¼ teaspoon white pepper

¼ - ⅓ cup water to thin if needed

Garnish with scallion greens

Air Fry the Chili Paneer as per package instructions, cook the chowmein noodles as per package instructions, drain, rinse, and oil, and set aside.

Heat a large nonstick pan over medium-high heat. Add oil. When hot, add the onion and sauté for a minute or two, till the onions are translucent.

Next, add in all the aromatics: garlic, ginger, scallion whites, and green chilies. Saute for another minute.

Add in the pepper and sauté for 2–3 minutes.

Add in all the sauce elements: soy sauce, ketchup, sriracha, maple syrup, vinegar, coriander powder, red pepper flakes, white pepper, and water.

Stir and continue to cook till the sauce thickens (if it becomes too thick, add more water)

Add air-fried Nanak Chili Paneer and chowmein noodles. Toss until everything is well coated, and serve immediately.

JUST BAKE AND ENJOY