1/2 packet Millet Noodles

Water to boil, as required

2 tablespoon Sesame (Gingelly) Oil

1/2 Onion chopped

2 cloves Garlic, finely chopped

2 tbsp Green, Red, Yellow Bell Pepper (Capsicum) chopped 

1/2 Carrot chopped

2 beans chopped

Broccoli few florets chopped

Baby corn 1 chopped finely

½ tsp Tomato Ketchup

Boil enough water in a pan to completely dip noodles to the boiling water. Add few drops of oil. Let it boil till the noodles soften.

Drain out the hot water & rinse the noodles in cold water. Keep it aside.

Heat oil in a pan on high flame. Once the oil is hot, bring it to medium flame and add chopped garlic & onion. Sauté, until the onions softened.

Add chopped veggies now and let them cook for a while.

Once veggies soften, add tomato sauce. Let it cook for 2 more minutes.

Stir in the cooked noodles and serve hot.

1 packet of Millet Noodles

1 tsp. oil

Grated garlic

2 split green chillies

2 thin sliced onion

1/4 thin sliced capsicum

½ thin sliced red and yellow bell pepper

1 cup thin sliced cabbage

½ cup thin sliced beans

Chopped spring onion for garnishing

½ tsp white pepper powder

½ tsp soy sauce

1 tsp red chili sauce

½ tsp vinegar

2-3 eggs scrambled

                                                                                                                                                                                                                                                                                                        

Boil enough water in a pan to completely dip noodles to the boiling water. Add few drops of oil. Let it boil till the noodles soften.

Drain out the hot water & rinse the noodles in cold water. Keep it aside.

Heat oil in a pan on high flame. Once the oil is hot, bring it to medium flame and add chopped garlic , chillies & onion. Sauté, until the onions softened.

Add thinly sliced veggies now and let them cook for a while.

Once veggies soften, add pepper powder, vinegar, soy sauce and red chilli sauce. Let it cook for more 2 minutes.

Stir in the cooked noodles, garnish with spring onions ,scrambled eggs  and serve hot.

1 packet Millet Noodles

Water as required

1 teaspoon Salt

1 tablespoon Oil

For The Spicy Schezwan Vegetables:

2 tablespoon Sesame (Gingelly) Oil

2 Onion , thinly sliced

10 cloves Garlic , finely chopped

2 inch Ginger , finely chopped

2 Green Chillies , finely chopped

2 Green Bell Pepper (Capsicum) , thinly sliced

2 Carrot, grated

1 cup Cabbage thinly shredded

4 tablespoons Schezwan sauce

4 tablespoons Red Chilli sauce

4 tablespoons Tomato Ketchup

1 tablespoon Soy sauce

6 stalks Spring Onion (Bulb & Greens) , chopped

Salt , to taste

To begin making the Spicy Schezwan Vegetable Noodles Recipe, take 1 litre of water and bring it to a boil. Add the Millet Noodles to the boiling water and cook the millet noodles untill it is just about cooked, it should have firm but yet cooked texture.

Cool the millet noodles immediately by running it under cold water. This stops the cooking process and prevents the millet noodles from getting too soft and soggy. Add a tablespoon of oil to the cooled millet noodles to prevent sticking and keep aside.

To begin making the spicy seasoning, place a wok on medium heat. Add sesame oil and warm it up. Then add the finely chopped garlic, ginger, onions and green chillies. Saute until the onions soften a little.

Add the capsicum, cabbage and carrots, sprinkle a little salt and saute until the vegetables become slightly tender. You can optionally cover the pan to fasten the cooking process of the vegetables. 

You do not want to over cook them, instead want them to remain crunchy. Once the vegetables are done, add the schezwan sauce, the red chilli sauce, the tomato ketchup and the soy sauce.

Toss well to combine along with the vegetables. Once well combined, add the boiled millet noodles and stir fry on high heat until the noodles get well coated with the schezwan vegetables.

Once done, turn off the heat and transfer the Spicy Schezwan Vegetable Millet Noodles to a serving bowl and serve hot.

For the Chicken:

3/4 pound boneless chicken thighs, or breast, cut into small pieces or strips

1 1/2 tablespoons soy sauce

For the Sauce:

1/3 cup chicken stock

3 tablespoons rice vinegar, or white vinegar

1 tablespoon lime juice

3 to 4 tablespoons brown sugar

2 tablespoons fish sauce

1 tablespoon soy sauce

1/8 teaspoon white pepper

For the Pad Thai:

1 packet of millets noodles 

2 tablespoons vegetable oil

4 cloves garlic, minced

1 fresh red or green chile - sliced

1 thumb-sized piece ginger - grated

4 green onions, sliced, divided

1 large egg

2 to 3 cups bean sprouts

1 lime, cut into wedges, garnish

1/3 cup roasted unsalted peanuts, or cashews, ground or roughly chopped with a knife - garnish

Fish sauce or Thai chili sauce, optional

PREPARATION:

Place the chicken in a bowl and toss with the soy sauce. Set aside.

Combine the pad thai sauce ingredients together in a cup, stirring well to dissolve the sugar. Set aside.

Bring a large pot of water to boil. Dunk in rice noodles and switch off the heat. Allow the noodles to soak approximately 6 minutes, or until they're soft enough to bend easily but still firm and undercooked by regular standards. (This is the key to good pad thai, so be sure not to over-soak or boil the noodles)

Drain and rinse the noodles briefly with cold water to keep them from sticking. Set aside.

Heat a wok or large frying pan over medium-high heat. Drizzle in the oil and swirl around, then add the garlic, chile, galangal or ginger, and half of the green onions (or just the white parts), reserving the rest for later. Stir-fry for 1 minute to release the fragrance.

Add the chicken and stir-fry for 3 to 4 minutes, or until cooked. If the pan becomes dry, add 1 to 2 tablespoons of the pad thai sauce, just enough to keep the ingredients frying nicely.

Push the ingredients to one side and crack an egg into the center of the pan. Stir quickly to scramble, then combine with the other ingredients.

Add the prepared noodles plus 3 to 4 tablespoons of the pad thai sauce. Using 2 utensils, lift and turn the noodles to stir-fry and combine with the other ingredients. Continue frying in this way, adding more of the sauce every minute or two, until all of the sauce has been added and the noodles are chewy and a little bit sticky, 8 to 10 minutes. When the sauce has been absorbed and the noodles are cooked, fold in the bean sprouts (you want them to stay crispy).

Remove the pan from the heat and taste-test; if you like your pad thai a bit on the salty side, add 1 to 2 tablespoons fish sauce.

For those who like it extra spicy, serve with thai chilli sauce on the side. Garnish with lime wedges and crushed unsalted peanuts or cashews.