MULTI MILLET VEG HAKKA NOODLES
My dream is to own a Kitchenaid Stand Mixer (some day) and accessories that accompany. Of all the accessories, I love the Ice cream maker, Blender and the Pasta roller and cutter the most. Though investing in a super equipment like Kitchenaid always comes with a price tag, it opens opportunities to lot of experimental cookery from scratch. This way, we get to know what ingredients go into each food. For example, making Pasta/ Noodles at home becomes easy and is way better than buying the instant store bought ones.
Being a Pasta / Noodles fan, I always wish I could make my own and relish to my tongue's satiety. Whilst this would be the most ideal solution, it would take time for the real thing to happen. So, for today's recipe I had to pick this (the one below) store bought Multi Millet Noodles. The Noodle is prepared using a mixture of fortified Wheat flour and a mix of Millet like Barnyard millet, Kodo millet and Little Millet. I was impressed as it was close to the regular Noodles except that there was a very slight nutty taste that goes almost unnoticeable when tossed with sauces and pepper. The pack is free from MSG (that is what it says) an also has a taste maker in it. What more? There was no photo shoot intended this time as it was a trial and error session. Nonetheless, the Noodles came out perfect and I finished clicking it piping hot within minutes from the stove. I have kept the ingredients very minimal. Lets see how I made this in a jiffy.
Preparation time: 10 min ( includes soaking and cutting vegetables)
Cooking time: 5 min
Cuisine: Chinese/ Indo-Chinese
Category: Lunch/ Dinner
Spice Level: Moderate
Difficulty level: Easy
Serves : 2
|Amount Per Serving|
|% Daily Value *|
|Total Fat 8 g||12 %|
|Saturated Fat 2 g||8 %|
|Monounsaturated Fat 5 g|
|Polyunsaturated Fat 2 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 212 mg||9 %|
|Potassium 158 mg||5 %|
|Total Carbohydrate 40 g||13 %|
|Dietary Fiber 2 g||8 %|
|Sugars 6 g|
|Protein 5 g||11 %|
|Vitamin A||108 %|
|Vitamin C||93 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
- 70 gm Multi Millet Noodles
- 1 big onion julienned
- 1 big carrot julienned
- 1/2 of a big capsicum julienned
- 1 green chilli, sliced
- 1 clove garlic, crushed
- 1 inch piece ginger chopped
- 1 tbsp +1 tsp Mustard/ Peanut oil
- 1.5 tsp Tomato ketchup
- 1 tsp, Dark Soy sauce
- 1 tsp Chilli Vinegar (recommended)
- 1 tsp Black /White Pepper powder (use black for a spicy version)
- 1/4 tsp sugar
- a dash of salt
- Boil around 1/2 a liter of water and soak Noodles( break it randomly) in it closed with a lid for around 10 min.
- Meanwhile, finish slicing the vegetables.
- Drain the water from Noodles to remove any excess starch. Run under cold water. Shake off nay excess water and rub 1 tsp oil into Noodles and set aside.
- Heat 1 tbsp oil in a wok. Keep the flame high. When it starts to smoke, throw in the ginger , garlic and green chilli.
- Saute well on high flame and then add the onions. Saute until it goes transparent. Add soy sauce at this point.
- Saute well and add sugar and a pinch of salt. Add in the vegetables and saute again on high flame for say two minutes.
- Add a dash of salt again. Add pepper powder and tomato ketchup when the vegetables are half done.
- When the vegetables are completely coated with pepper and sauces add the noodles and toss on high flame. Mix gently again with a laddle to combine. Add more pepper if required.
- Turn the heat off and rest the Noodles in the wok for a minute and then serve hot.
- You can add Mushrooms, Baby corn, Cabbage, Spring onions and even Paneer or Tofu if required.
- Ensure that you julienne the vegetables thin. Helps in even distribution of vegetables and Noodles.
- Just add little salt as the sauces added are already high in sodium.