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Paneer Curry Mee

Paneer Curry Mee

with egg noodles
Get 50% off your first box!
Get 50% off your first box!
Calories
: 
992 kcal
Protein
: 
45.5g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Barley
  • Cereals containing gluten
  • Wheat
  • Milk
  • Egg
  • Peanut
Serving amount

1 pack(s)

Coconut Milk

2 sachet(s)

Chicken Stock

(Contains: Barley, Cereals containing gluten, Wheat)

1 sachet(s)

Red Thai Style Paste

200 grams

Paneer

(Contains: Milk)

2 unit(s)

Scallion

150 grams

Egg Noodles

(Contains: Egg, Wheat, Cereals containing gluten)

1 unit(s)

Lime

1 sachet(s)

Peanut Butter

(Contains: Peanut)

1 unit(s)

Bell Pepper

2 sachet(s)

Thai Style Spice Mix

1 unit(s)

Onion

125 grams

Radish

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

Energy (kJ)4152 kJ
Energy (kcal)992 kcal
Fat56 g
of which saturates30.4 g
Carbohydrate79.9 g
of which sugars15.7 g
Dietary Fiber7.4 g
Protein45.5 g
Salt7.1 g
Potassium601.8 mg
Calcium50.2 mg
Iron1.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Zester
•Pot with Lid

Cooking steps

Get Prepped
1
  • Halve the pepper and discard the core and seeds. Chop into small pieces.
  • Trim the scallion and thinly slice. 
  •  Zest and halve the lime.
  • Trim and quarter the radish. Season the radish to taste with salt, pepper and lime juice.
  • Halve, peel and chop the onion into small pieces.
Start Frying
2
  • Place a pot over medium-high heat with a drizzle of oil.
  • Chop the paneer into 2cm cubes.
  • Add the paneer, onion, Thai spice and pepper. 
  • Fry for 6-8 mins, until golden brown.
Simmer the Curry Mee
3
  • Stir in the coconut milk, peanut butter, red Thai paste, stock and 400ml water (per 2P).
  • Add the egg noodles and bring to the boil, cover and simmer for 8-10 mins.
  • Once ready, add the lime zest and season to taste with salt and pepper.

TIP: The noodles may soak up some of the coconutty liquid. If this is the case, just add a splash of water to get it back to a soupy consistency.

Dish Up
4
  • Serve the Paneer Curry Mee between bowls.
  • Scatter over the scallion.
  • Serve the radish and any remaining lime wedges alongside.
Meal right image

Explore Similar Recipes

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