Sesame Noodles & Vegetables and Paneer in sweet and sour sauce

Vegetable Noodles with vegetables and panner in sweet and sour sauce

Sunday was an Indo-Chinese inspired meal. Loaded with fresh produce from the rythu bazaar (farmer’s market), I was tempted to use as many vegetables as possible for the day’s meal. Indo Chinese it was! Vegetable noodles tossed in toasted sesame seeds and to accompany it was, vegetables and paneer cubes cooked in a sweet and sour sauce.

Sesame Noodles
Sesame Noodles

An easy noodle recipe that can be customized in numerous ways with available vegetables on hand or in-season. I like to toss these noodles in a good dose of calcium rich toasted sesame seeds and it can get addictive.:)

 Sesame Noodles
Julienned and chopped vegetable and Sesame noodles

Sesame Noodles Recipe

Prep & Cooking Time: 30 mts

Serves 4 persons

Cuisine: Indo-Chinese

.

Ingredients:

1 packet egg noodles (boiled, drained in cold water and tossed in 1-2 tsps oil)

1/4 cup spring onions, finely chopped

2 cups julienned vegetables (carrots, beans, cabbage and capsicum)

1 tsp soya sauce

1 tsp grated ginger

2-3 tsps vinegar

1/2 tsp brown sugar (optional)

pepper pwd as required

salt as required

1 1/2 tbsps sesame oil or peanut oil

1 tbsp toasted sesame seeds

1 tbsp chopped spring onion greens, finely chopped

1 Heat a wok with sesame oil till piping hot, add the spring onions and ginger and stir fry for 1 mt on high.
2 Add the rest of the vegetables and toss them on high heat for 4 mts.
3 Add salt, pepper pwd, soya sauce and brown sugar and combine. Add the drained noodles and combine well.
4 Add vinegar and toasted sesame seeds and toss the noodles and vegetables on high heat for a few seconds. Turn off heat. Garnish with chopped spring onion greens and serve hot with vegetables and paneer in sweet and sour sauce.

Vegetables and paneer in sweet and sour sauce
Vegetables and paneer in sweet and sour sauce

The tender paneer paired beautifully with the assorted vegetables cooked in sweet and sour sauce. For a non-veg version, replace paneer with cooked chicken or fish pieces. Just ensure the vegetables retain their crunch and refrain from overcooking them.

Chopped vegetables Vegetables and paneer in sweet and sour sauce

Chopped vegetables and vegetables and paneer in sweet and sour sauce

Vegetables & Paneer in sweet and sour sauce Recipe

Prep & Cooking Time: 40 mts

Serves 4 persons

Cuisine: Indo-Chinese

.

Ingredients:

2 cups vegetables (tomatoes, onions, baby corn, capsicum, beans, carrot, cabbage), chopped into bite sized pieces

1/2 cup paneer cubes, saute in a tsp of oil for 3 mts

1-2 finely chopped green chilli

1 tsp grated ginger

1 1/2 tsps light soya sauce

1 tbsp vinegar

1 tbsp brown sugar

1 tbsp tomato ketchup

2 tbsps tomato puree

1 tbsp cornflour

1 1/4 cups water

salt to taste

1 1/4 tbsps sesame oil or peanut oil

2 tbsps finely chopped spring onion stalks

1 Heat oil in a large wok and once the oil is piping hot, add the green chillis and grated ginger and stir fry on high for a few seconds.
2 Add the chopped vegetables (except tomatoes) and stir fry on high for 4-5 mts, constantly tossing them.
3 Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, tomato puree and vinegar. Combine well and cook for 2 mts.
4 Add the tomato quarters and sauteed paneer cubes and stir fry till the spices coat the vegetables and paneer well, for two mts. Keep stirring constantly lest it burns.
5 Add water and salt and cook on high till the water reduces to half its quantity. Combine a little water to the cornflour such that there are no lumps and slowly add to vegetables, stirring constantly.
6 Keep stirring till the sauce thickens and turn off heat. Garnish with spring onion greens and serve hot with noodles or fried rice.

Sesame Noodles & Vegetables and Paneer in sweet and sour sauce

  Prepare time:
 Serves: 2

 Main Ingredients:

  •  noodles

By
Published:

19 thoughts on “Sesame Noodles & Vegetables and Paneer in sweet and sour sauce

  1. The veggies are great by the look of it,Hope it would have taste good also,I am impressed by the veggies rather than the noodles,I love noodles too.

  2. hi sailu, it wud be unjust to u and ur photographer if i would not praise and give encouragement for such a wonderful effort. thanks.

  3. Hi Sailu,
    i’m Punitha.
    The colours of the vegetables are Gorgeous !!!!
    What talent you are having ??? Amazing !!!
    Please keep it up …. Thanks a lot…

  4. The veggies appear as those chopped by professional chef……how cud u do that?mine never gets sliced properly…its always a blend of thick,thin and irregular slices….

  5. Hi Sailugaru,
    should this recipe to be prepared in chinese wok only? Can we use big size Indian Kadai(Pedda mukudu) to prepare? what will be the difference? Can you please clear this doubt?
    Thx.

    A wok works best. Having said that, even a heavy bottomed wide kadai will do.

Leave a Reply

Your email address will not be published. Required fields are marked *