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Little Millet Noodles

Little Millet Noodles

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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 2
Course: Snack
Cuisine: Indian
Ingredients
  
  • For the noodles:
  • 1 cup little millet noodles store-bought or homemade
  • 1 teaspoon oil preferably cold-pressed or olive oil
  • Water as required to boil the noodles
  • Salt – to taste
  • For the sautéed veggies:
  • 1 tablespoon oil
  • 1 teaspoon chopped garlic
  • 1 small onion sliced thin
  • ½ cup capsicum sliced
  • ½ cup carrot julienned
  • ½ cup cabbage shredded
  • 1 small tomato chopped (optional)
  • For seasoning:
  • 1 tablespoon soy sauce low-sodium, optional
  • 1 tablespoon homemade tomato ketchup or chilli sauce
  • ½ teaspoon black pepper powder
  • Salt – adjust to taste
  • A pinch of turmeric optional for colour
Method
 
  1. Step 1: Boil the noodles
  2. In a pan, bring water to a boil with a pinch of salt and 1 teaspoon oil.
  3. Add little millet noodles and cook for 6–7 minutes or until just soft.
  4. Drain immediately and rinse under cold water to stop further cooking.
  5. Drizzle a few drops of oil and toss lightly to prevent sticking.
  6. Step 2: Sauté the vegetables
  7. Heat 1 tablespoon of oil in a wok or non-stick pan.
  8. Add chopped garlic and sauté until fragrant.
  9. Add sliced onion, capsicum, carrot, and cabbage.
  10. Stir-fry on medium-high flame for 2–3 minutes to retain crunchiness.
  11. Step 3: Mix the sauces and noodles
  12. Add soy sauce, tomato ketchup, black pepper, and a pinch of salt.
  13. Mix well and toss in the boiled noodles.
  14. Stir-fry everything together for an additional 2–3 minutes, until evenly coated.
  15. Step 4: Serve hot
  16. Turn off the flame, garnish with spring onion greens or sesame seeds (optional).
  17. Serve hot with a side of mint chutney, boiled egg, or stir-fried tofu for extra protein.
Notes
Tip: You can replace the sauces with a simple mix of olive oil, lemon juice, and herbs for a cleaner, oil-free version.