Chilli Paneer Noodles

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 Chilli Paneer Noodles (Better Than Takeaway)

This chilli paneer noodles recipe is one of those meals that hits every time. It’s spicy, saucy, packed with flavour, and comes together pretty quickly once everything is chopped.

You’ve got crispy-ish paneer, colourful veg, noodles coated in a glossy chilli-garlic sauce… basically the best parts of Indo-Chinese comfort food in one bowl.

It’s perfect for a quick weeknight dinner, but honestly it feels like something you’d order at your favourite restaurant.


Why you’ll love this recipe

  • Quick + satisfying (done in under 30 mins)

  • Sweet, spicy, tangy sauce that coats every strand

  • Vegetarian but high protein thanks to paneer

  • Customisable with whatever veg you have

  • Meal prep friendly (tastes even better the next day)


Ingredients   

For the paneer

  • 200–250g paneer, cut into cubes
  • 1 tbsp cornflour (cornstarch)
  • 1 tbsp plain flour (optional, extra crisp)
  • ½ tsp black pepper
  • ½ tsp salt
  • 1 tbsp oil (for frying/air frying)
  •  ½ tsp chilli powder/paprika for extra flavour

For the noodles + veg

  • 2 noodle portions (egg noodles or straight-to-wok noodles)
  • 1 tbsp oil
  • 1 onion, sliced
  • 1 bell pepper, sliced (any colour)
  • 1/2 cup mushrooms cubed
  • 2–3 spring onions, chopped
  • 1–2 green chillies (optional)

For the chilli paneer sauce

  • 2 tbsp soy sauce
  • 1 tbsp vinegar (white or rice vinegar)
  • 1 tbsp ketchup
  • 1–2 tbsp chilli sauce (or sriracha)
  • 1 tbsp sweet chilli sauce (optional but nice)
  • 1 tsp honey (optional, balances heat)
  • 3–4 garlic cloves, minced
  • 1 tsp grated ginger
  • ½ cup water
  • 1 tbsp cornflour mixed with 2 tbsp water (slurry)

Optional: ½ tsp sesame oil right at the end


How to make Chilli Paneer Noodles

1) Prep everything first

This recipe moves fast once the pan is hot, so chop your veg and mix your sauces before you start cooking.

Cook noodles according to packet instructions, then rinse with cold water and toss with a tiny bit of oil to stop them sticking.

2) Coat and cook the paneer

In a bowl, toss paneer cubes with:

  • cornflour

  • flour (if using)

  • salt + pepper + paprika 

Pan-fry in a little oil until golden on all sides.
You can also air fry or bake it if you want to keep it lighter. (I prefer this but it will take more time)

Set aside.

3) Make the sauce

In a small bowl mix together:

  • soy sauce

  • vinegar

  • ketchup

  • chilli sauce

  • sweet chilli sauce (if using)

  • water

Keep the cornflour slurry separate for now.

4) Stir fry the veg

Heat oil in a wok or large pan on high heat.

Add garlic and ginger first and stir for about 30 seconds (don’t let it burn).
Throw in onion, peppers, and mushrooms.

Stir fry for 2–3 minutes so everything stays slightly crunchy.

5) Bring it all together

Add the cooked noodles to the pan.

Pour in the sauce and toss everything well until coated.

Now add the cornflour slurry and cook for 1–2 minutes until the sauce becomes glossy and thick.

Add your paneer back in and toss gently so it stays intact but covered in sauce.

6) Garnish and serve

Top with spring onions, extra chilli if you like, and a drizzle of sesame oil for that proper takeaway taste.

Serve hot and enjoy immediately.


Variations you can try

  • Add any vegetables of your choice - baby corn, cabbage, carrots, for extra texture
  • Swap paneer for tofu for a vegan version
  • Add Schezwan chutney for a bold, spicy upgrade
  • Use wholewheat noodles if you want it slightly lighter

This is the perfect dish to make if you are craving an easy and really adjustable recipe for dinner. Please let me know your thoughts!

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