Air Fryer Chilli Paneer with Vegetable Noodles

Day 29 of my 30-Day Healthy Cooking Series brings you this delicious Indo-Chinese fusion featuring crispy air-fried chilli paneer paired with savory vegetable noodles. This healthier take on a restaurant favorite uses the air fryer to achieve perfectly crispy paneer without deep frying, making it a quick and satisfying weeknight meal.

Steps

1. Marinate paneer cubes with 1 tablespoon soy sauce, red chili powder, salt, and corn flour
2. Brush marinated paneer with oil and air fry until golden and crispy
3. Boil noodles in hot water according to package instructions, then drain and set aside
4. Heat 2 tablespoons oil in a wok or large pan and sauté sliced garlic until fragrant
5. Add sliced vegetables to the pan and stir-fry until tender-crisp
6. Add cooked noodles to the vegetables and toss to combine, then set aside
7. In the same pan, add a bit more oil if needed and sauté finely chopped garlic
8. Add diced onion and all three bell peppers, stir-fry until slightly softened
9. Mix together soy sauce, tomato ketchup, and chili sauce if using
10. Add the sauce mixture to the vegetables and stir well
11. Add corn starch slurry and cook until sauce thickens
12. Add air-fried paneer to the sauce and toss to coat evenly
13. Garnish with fresh coriander leaves and spring onions if desired
14. Serve chilli paneer hot with vegetable noodles

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