Indo-Chinese Hakka Noodles withPaneer andRed Cabbage

Cultural blending is tasty on the plate, as in this delicious noodle recipe that bears the stamp of both Chinese and Indian cooks. Paneer cheese is a firm, fresh cheese that can be cubed and sautéed without melting, kind of like tofu, which is the vegan choice for this dish. If you can’t find paneer, halloumi and even Cotija cheese can be used instead

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Step 1

Put on a pot of salted water to boil for cooking the noodles. Heat the oil in a large sauté pan and add the paneer. Stir to coat with oil. Cook, over medium-high heat, until browned, turning every 2 minutes, for about 6 minutes. Add the cabbage, carrot, bell pepper, peas, and garlic once the paneer is golden, and cook for about 5 minutes, or until the vegetables are tender, stirring constantly. Mix the tamari, vinegar, tomato paste, Sriracha sauce, agave or honey, turmeric, and cumin in a cup. Cook the noodles according to the package directions, checking a couple of minutes early just in case. Drain, rinse with hot water, then drain well. When the vegetables are ten-der, add the noodles and the tamari mixture and stir, cooking and stirring until the sauce coats the noodles evenly. Serve hot.