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Street Style Sticky Dark Glazed Paneer with Wok Fried Vegetables, Crispy Noodle Nest & Steamed Rice

PREP : 10 MINS
TOTAL : 25 MINS
SERVES : 2

This is the dish that looks like it took hours and takes 25 minutes. The Dark Soy Sauce and Manchurian Sauce combined create a glaze so deep, so glossy and so complex that it looks like something from a high-end Indo-Chinese restaurant. Golden paneer lacquered in this sticky dark sauce, served over wok-tossed vegetables and a crispy golden noodle nest with steamed rice on the side. This is Khao Chi cooking at its most impressive.

Ingredients

For the Sticky Dark Glaze

  • 3 tbsp Khao Chi Manchurian Sauce
  • 2 tbsp Khao Chi Dark Soy Sauce
  • 1 tbsp honey
  • 1 tbsp rice vinegar or white vinegar
  • 1 tsp sesame oil
  • 1 tsp cornflour mixed with 2 tbsp water
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated

For the Paneer

  • 250g paneer, cut into thick rectangular slabs
  • 1 tbsp Khao Chi Dark Soy Sauce
  • 1 tbsp oil
  • Pinch of black pepper

For the Wok Fried Vegetables

  • 1 red capsicum, thinly sliced
  • 1 green capsicum, thinly sliced
  • 100g baby corn, halved lengthways
  • 100g mangetout or green beans
  • 3 spring onions, cut into 3cm pieces
  • 2 cloves garlic, thinly sliced
  • 2 tbsp oil
  • 1 tbsp Khao Chi Dark Soy Sauce
  • 1 tbsp Khao Chi Manchurian Sauce
  • Salt to taste

For the Crispy Noodle Nest

  • 100g thin egg noodles or any instant noodles, cooked and drained
  • 2 tbsp oil
  • Salt to taste

To Serve

  • Steamed basmati or jasmine rice
  • 1 tbsp sesame seeds, toasted
  • 2 spring onions, finely sliced
  • Fresh coriander

PRODUCTS USED IN RECIPE

Dark soy sauce MANCHURIAN SAUCE
DETAILS

Method

  1. Step 1 - Marinate the Paneer
    Mix Khao Chi Dark Soy Sauce, oil and black pepper in a bowl. Add paneer slabs and coat gently. Leave to marinate for at least 10 minutes.
  2. Step 2 - Make the Sticky Dark Glaze
    Whisk together Khao Chi Manchurian Sauce, Khao Chi Dark Soy Sauce, honey, vinegar and sesame oil. In a separate bowl, mix cornflour with water until smooth. Set both aside.
  3. Step 3 - Crispy Noodle Nest
    Shape cooked noodles into a loose nest. Fry in a little oil for 3–4 minutes on each side until golden and crispy. Drain on kitchen paper and season lightly with salt.
  4. Step 4 - Sear the Paneer
    Heat oil in a hot pan and sear the marinated paneer for 2–3 minutes on each side until golden, dark and caramelised. Remove and set aside.
  5. Step 5 - Build the Glaze
    In the same pan, fry garlic and ginger for 1 minute. Add the glaze mixture and simmer for 1–2 minutes. Stir in the cornflour water until thick and glossy, then add the paneer back in and coat well.
  6. Step 6 - Wok Fried Vegetables
    Heat oil in a wok until very hot. Add baby corn, capsicums, mangetout, garlic and spring onions. Toss for 2–3 minutes until lightly charred. Add Khao Chi Dark Soy Sauce and Manchurian Sauce, toss briefly and remove from heat.
  7. Step 7 - Build the Plate
    Place the crispy noodle nest in the centre. Add the wok fried vegetables around it, then place the glazed paneer on top. Spoon over any extra glaze and add steamed rice on the side.
  8. Step 8 - Finish & Serve
    Top with sesame seeds, sliced spring onions and fresh coriander. Serve immediately while hot, glossy and crispy.
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