Millet noodles Chinese salad

Ingredients (serving 1)

1. Millet noodles- 50 gm
2. Corn flour - 1 tsp
3. Salt & pepper to taste
4. Onion (cut into long slices) - 15-20 gm 
5. Cabbage (cut into long slices)- 15-20 gm 
6. Carrot (cut into long slices)d- 15-20 gm 
7. Green capsicum (cut into long slices) - 15-20 gm 
8. Spring onion chopped- 15-20 gm 
9. Schezwan sauce (Homemade) - 2 tsp
10. Chilli oil- 1 tsp
11. Lemon juice- ½ tsp
12. Sesame seeds - ½ tsp
    
    
    
    
    
    
    

Method

1.Parboil the noodles:

• Boil the noodles in salted wtaer only until they are 60–70% cooked. They should remain slightly firm so they don't turn mushy while baking or air-frying.
• After boiling, immediately drain and rinse the noodles with cold water. This stops the cooking process and prevents the noodles from sticking together.

2.Coat the noodles:

• Drain the water completely. Add corn flour and salt to the noodles. This coating helps the noodles become extra crisp when cooked.

3.Crisp the noodles

• Spread the coated noodles evenly on the baking tray or air-fryer basket.
• Bake/Air fry them until they turn golden, crunchy, and crisp. Allow them to cool, then crush lightly.

4.Prepare the salad mix:

• In a mixing bowl, add all the colourful vegetables — onion, cabbage, carrot, capsicum, and spring onions.
• Add homemade schezwan sauce, a drizzle of chilli oil, and a splash of lemon juice for tang, salt and pepper

5.Add crispy noodles:

• Add the crushed, baked noodles into the bowl. They add the perfect crunch and texture.

6.Garnish:

• Sprinkle sesame seeds and fresh spring onions on top.

7.Mix & Serve:

• Toss everything gently so the noodles stay crunchy.
• Serve immediately to enjoy the crispiness.
  
  
  
  
  

Note:- If any of the ingredient is non- suiting/ allergic to you, can skip or ask for the substitute.

Video Recipe link for reference :-

https://www.instagram.com/reel/C-MoXaGy4pw/?igsh=MWoyZmVhbXc4MWlsNw==