Healthy Indo-Chinese Noodle and Chilli Paneer Stir-Fry

Cook the red rice noodles according to package instructions

Sauté minced ginger, garlic, and onions in a pan until fragrant

Add colorful crunchy vegetables and stir-fry until slightly softened

Toss in the cooked noodles and mix with dark soy sauce, red chilli sauce, vinegar, black pepper, and brown sugar until well combined and heated through

Make a slurry with whole wheat flour and water

Coat paneer cubes with the slurry

Pan-fry the coated paneer in a cast iron pan with minimal oil until golden brown

Use this recipe to make a healthier version of Indo-Chinese dishes by substituting refined ingredients

This meal was avoided during pregnancy, so enjoy it to satisfy cravings

Serve with mint lemonade or other refreshing drinks for a complete spread