Chili Paneer Hakka Noodles

My love affair with food started in the mid 90’s when the Indo-Chinese food trend started in India. To the point where I went and took cooking classes. I still have those hand written recipes

Street style Chili Paneer and Hakka Noodles are my two favorite dishes. The best ones I’ve had were from a street cart in India (Yes, I prefer street vs restaurant for certain type of food) Here I have combined them into one dish and it’s insanely good, I can’t even describe it!!

It’s quick and easy to make and most importantly you will love this combo!!

Here are few tips I have learned over the years.

No need to fry the Paneer. It taste just as good or even better. Don’t dump sauce separately into paneer and noodles. Mix all the sauce into a bowl and add into Paneer and Noodles while stir frying them let the sauce cook for 20-30 seconds. This creates a cohesive taste and texture to your sauce.

Leave your noodles slightly undercooked when you boil them. Texture is a big part of this dish, and allowing the noodles to finish cooking in the wok will give you the perfect bite at the end.

Don’t over cook your veggies. Keep them crunchy with a bit to it. While cooking the veggies turn the heat all the way up and let the veggies char a little while mixing them for couple of minutes.

Chili Paneer Hakka Noodles

Course: MainCuisine: Asian, Indian


Prep time


Cooking time




  • 1 Bundles of dry noodles from Ching’s Secret Veg Hakka Noodles packet

  • 3/4 cup paneer, cubed

  • 2 Tbsp minced garlic

  • 2 tsp ginger, grated

  • 3-4 red dry chili peppers

  • 4 scallions (sliced white and pale green parts)

  • 1 cup red & green bell pepper, thinly sliced

  • 1/4 cup onion, sliced

  • 1/4 cup carrots, shredded

  • 1 cup cabbage, shredded

  • 1/2 tsp salt

  • 1/4 tsp white pepper powder

  • cilantro, finely chopped for garnish

  • scallion greens, finely sliced for garnish

  • Sauce (In a small bowl whisk below ingredients)
  • 1.5 Tbsp Chings schezwan chutney or chili garlic sauce

  • 1.5 Tbsp Maggie hot & sweet sauce

  • 2 Tbsp dark soy sauce

  • 2 Tbsp soy sauce

  • 2 tsp vinegar

  • 1 tsp sugar


  • Boil the noodles according to package directions. Rinse in cold water and drain.
  • To keep noodles from sticking to one another drizzle a little oil over the noodles and gently separate them. (Don’t skip this step) Set Aside.
  • In a large wok, heat 1 Tbsp oil on medium to low heat. Add cubed paneer, 1 tbsp of prepared sauce, salt and stir fry for 2-3 minutes. And keep it aside.
  • In a same wok heat 1 tbsp oil and add dry red chili, garlic, ginger, scallion whites and cook for 2-3 minutes until fragrant.
  • Now add bell peppers, onion, carrots, cabbage, salt & white pepper and stir fry until the veggies char a little for couple of minutes.
  • Add remaining sauce, boiled noodles and paneer and stir fry and mix quickly over high heat.
  • Garnish with scallion greens and cilantro. Taste for salt and seasoning and adjust accordingly!


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