High-Protein Schezwan Paneer Pasta
Crisp pan-fried paneer and al dente high-protein pasta tossed in a fiery, garlicky homemade schezwan sauce. A bold Indo-Chinese fusion dinner ready in about 30 minutes.
Equipment
- Wok or large skillet
- Large pot
- Blender or small grinder
Ingredients
For the Schezwan Sauce
- 8 dried red chilies deseeded; use Kashmiri chilies for milder heat
- 1 1/2 tablespoons oil neutral, such as sunflower
- 3/4 tablespoon garlic finely chopped
- 1/2 tablespoon ginger finely chopped
- 2 tablespoons spring onion whites chopped
- 3/4 tablespoon soy sauce
- 1/2 tablespoon rice vinegar or white vinegar
- 3/4 teaspoon sugar or to taste
- salt to taste
For the Paneer
- 200 grams paneer cut into cubes
- 2 tablespoons corn flour
- 2 tablespoons oil for pan-frying
- 1/2 cup bell peppers red and green, diced
For the Pasta
- 6 ounces high-protein pasta chickpea, red lentil, or edamame; penne or fusilli; about 170 g
- 2 tablespoons spring onion greens chopped, for garnish
Instructions
Make the Schezwan Sauce
- Soak the dried red chilies in hot water for 10 to 15 minutes until softened. Drain, then blend with 2 tablespoons fresh water into a smooth paste.
- Heat the oil in a wok over medium heat. Saute the garlic, ginger, and spring onion whites for 1 to 2 minutes until fragrant.
- Add the chili paste and cook for 2 to 3 minutes until the oil separates and the raw smell goes. Stir in the soy sauce, vinegar, sugar, and salt. Add a splash of water and simmer into a glossy sauce. Set aside.
Cook the Pasta
- Cook the high-protein pasta in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain.
Pan-Fry the Paneer
- Toss the paneer cubes in the corn flour to coat lightly. Heat the oil in a pan and fry over medium-high heat until golden and crisp on the edges. Remove and set aside.
- In the same pan, add the diced bell peppers and saute for 1 to 2 minutes until just tender but still crunchy.
Combine and Serve
- Return the schezwan sauce to the wok with the bell peppers. Add the crisp paneer and toss to coat. Add the drained pasta and toss everything together, loosening with reserved pasta water a splash at a time until the sauce clings and turns glossy.
- Garnish with chopped spring onion greens and serve hot.
Notes
Reserve a cup of pasta water before draining. Schezwan sauce reduces thick and sticky, and a splash of starchy water loosens it into a glossy coating.
For a shortcut, use 3 to 4 tablespoons of store-bought schezwan sauce in place of the homemade chili paste, then balance with a little sugar and vinegar.
To control heat, use Kashmiri red chilies and deseed them for color without too much fire, or add fresh green chilies for more.
If your paneer is very firm, soak the cubes in warm water for 10 minutes before frying so they stay soft.
For a vegan batch, swap the paneer for pan-fried extra-firm tofu and use a vegan-friendly soy sauce.
Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water. Freezing is not recommended, since the paneer can turn grainy once thawed.
Tried this recipe?Let us know how it was!