We’ve based this dish on a Chinese street food classic. Wholewheat noodles dressed in a coconut curry sauce, packed with golden paneer, stir-fried green pepper, onion and charred pineapple. The sauce is creamy, sweet and a little spicy, topped off with spring onion, coriander and toasted sesame seeds.
Prep Time
35 min
Cuisine
Chinese
What is Gousto all about?
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (gluten, soya, sesame, milk)
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Deseed the green pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into bite-sized pieces
Peel the red onion[s] and cut into wedges
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
2
Add the wholewheat noodles to a pot, cover them with boiled water until they're fully submerged
Bring to the boil over a high heat and cook for 5-7 min until they're tender with a slight bite, then drain and run them under cold water until they're cool
Keep the pot for later
3
Meanwhile, cut the paneer into bite-sized cubes
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the paneer with a generous pinch of salt and cook for 3-5 min or until it's golden on all sides
Once golden, set aside on a plate and keep the pan for later
4
Meanwhile, re-boil a kettle
Drain the pineapple (keep the juice!) and chop it into bite-sized pieces
Remove the coconut cream from the sachet[s] and chop it roughly, then dissolve itin 250ml [500ml]boiled water
Once dissolved, add the soy sauce and roughly half of the reserved pineapple juice – this is your coconut stock
5
Return the pan to a medium-high heat
Once hot, add the onion wedges and green pepper with a pinch of salt and cook for 6 min, stirring occasionally, or until coloured and beginning to soften
Once softened, add the chopped pineapple and cook for 2 min further or until charred slightly
6
Meanwhile, return the pot to a medium heat with a large knob of butter
Once melted, add the chopped ginger, curry powder, and chilli flakes (Can't handle the heat? Go easy!) and cook for 1 min
Add 1 tsp [2 tsp]flour and cook for 1 min, then add the coconut stock and whisk to combine
Cook for 4 min or until thickened to the consistency of a loose curry sauce
7
Meanwhile, chop the coriander finely, including the stalks
Trim, then slice the spring onion[s] finely
Add the cooled noodles to the softened vegetables with the paneer and curry sauce
Cook for 1-2 min, stirring until the sauce sticks to everything
8
Share Your Creations
Get social and share your best culinary Gousto creations on:
