Experience the tastes of Singapore in this super quick and easy stir-fry! Singaporean cuisine is hugely influenced by Chinese and Indian cuisine, hence the (delicious) pairing of Indian spices with fine egg noodles. Garnish with a wedge of lime and some crunchy peanuts, and transport yourself to South East Asia!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||2.6 g||9.7 g|
|Protein||10.8 g||40.1 g|
|Salt||0.76 g||2.84 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Boil a kettle
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Chop the paneer into bite-sized pieces
Once hot, add the paneer to the pan and cook for 1-2 min or until starting to brown
Meanwhile, add the fine egg noodle nests to a large bowl, cover them with boiled water and stir for 10 sec to separate the noodles
Set aside to soak for 4 min and then drain
Rip the green leaves from the pak choi and set them aside
Chop the white bases into rough, small pieces
Discard the tough stalks
Cut the lime[s] into wedges
Add the soy sauce, curry powder, chilli flakes (can't handle the heat? Go easy!), garlic & ginger paste and tomato paste to the pan and cook for 30 sec or until fragrant
Add 100ml [175ml] boiled water to the pan and and give everything a good mix up
Add the white bases of the pak choi and cook for 1 min further or until the pak choi is cooked with a slight bite
Stir in the drained noodles, green leaves of the pak choi, sesame oil and the juice of 1/2  lime and mix well until the noodles are fully coated in the sauce
Set the Singapore paneer noodles in the centre of the table, ready to share
Garnish with the roasted peanuts and remaining lime wedges let everyone dig in