To begin making the Sichuan Peanut Noodles, boil Archana's Kitchen Millet Hakka Noodles in a saucepan filled with water. Boil until the the noodles are just cooked, avoid over cooking and turn off the heat as soon the noodles soften.

Strain the water and wash the millet hakka noodles over a running tap water to stop the cooking process. Drizzle some oil and coat the noodles so that it does not stick to each other.

In a bowl add all the ingredients mentioned in the list to make the Sichuan Peanut sauce. Mix well until it combines.

Heat a kadai with oil, add the ginger and garlic, and spring onion saute till it softens. 

Add the bell peppers, carrots, cabbage and baby corn. Sprinkle salt and saute till they are cooked. Make sure they are not completely cooked, they should have a firm bite to it.

Add the tofu and the mixed sauce and give it a stir. At this point add the cooked noodles and toss well to coat the sauce evenly over the Sichuan Peanut Noodles. Check for seasonings.

Serve the tossed Sichuan Peanut Noodles in a bowl and optionally top it up with pounded peanuts and spring onions.

Serve the Thai Style Tofu & Peanut Noodles along with Sichuan Eggplant in Spicy Chilli Garlic Sauce  or spring rolls to go along with it as a side.