From Our Kitchen
All our recipes are developed specifically for millet noodles — quick, nutritious, and bursting with flavour.
A crowd-pleasing stir-fry that transforms millet noodles into a restaurant-quality bowl. High-heat wok cooking, crunchy vegetables, and fiery Schezwan sauce — simple ingredients, unforgettable result.
Bring 1 litre of water to a boil. Add noodles and cook until just tender but still firm. Do not overcook.
Drain and immediately rinse under cold water to stop cooking. Add a teaspoon of oil to prevent sticking. Set aside.
Heat sesame oil in a wok over medium heat. Add garlic, ginger, onions, and green chillies. Sauté until onions soften.
Add capsicum, cabbage, and carrots. Sprinkle salt and stir-fry until vegetables are slightly tender but still crunchy.
Add Schezwan sauce, red chilli sauce, tomato ketchup, and soy sauce. Toss well to combine.
Add the boiled noodles and stir-fry on high heat until well coated. Garnish with spring onions and serve hot.
A weeknight lifesaver. Fluffy scrambled eggs, crunchy veggies, and silky millet noodles in a soy-chilli sauce. On the table in 20 minutes flat.
Boil noodles until just tender. Drain and rinse with cold water. Set aside.
Heat oil on high flame. Add garlic, chillies, and onion. Sauté until onions soften.
Add all thinly sliced vegetables and stir-fry until slightly tender.
Add pepper powder, vinegar, soy sauce, and red chilli sauce. Cook for 2 more minutes.
Stir in the noodles. Garnish with spring onions and scrambled eggs. Serve hot.
Colourful, crunchy, and lightly spiced — this is the recipe that turns millet sceptics into fans. Kids love it, parents approve it. Ready in 15 minutes.
Boil water in a pan. Add a few drops of oil and cook noodles until softened. Drain and rinse in cold water. Set aside.
Heat oil in a pan. On medium flame, add garlic and onion. Sauté until onions soften.
Add chopped vegetables and cook for a few minutes until slightly tender.
Add tomato ketchup and cook for 2 more minutes.
Stir in the cooked noodles and serve hot.
The Bangkok classic, reimagined with millet noodles. Marinated chicken, tangy sauce, crisp bean sprouts, and a shower of crushed peanuts. A weekend showstopper that happens to be seriously nutritious.
Toss chicken in soy sauce. Set aside to marinate while you prepare everything else.
Mix all pad thai sauce ingredients in a cup, stirring well to dissolve the sugar. Set aside.
Boil noodles until just pliable but still firm. Drain, rinse with cold water, and toss in a little oil. Do not over-soak.
Heat a wok over medium-high. Add oil, garlic, chilli, ginger, and half the green onions. Stir-fry for 1 minute.
Add chicken and cook 3–4 minutes. Push to one side, crack in egg, scramble quickly, then combine.
Add noodles and sauce in stages, lifting and turning to combine. Stir-fry 8–10 minutes until noodles are chewy and slightly sticky.
Fold in bean sprouts. Remove from heat. Serve topped with crushed peanuts, remaining green onions, and lime wedges.
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