Sichuan Peanut Noodles Made Using Archana's Kitchen Millet Hakka Noodles
Indulge in a delightful fusion of bold Sichuan flavors and nutritious ingredients with our Sichuan Peanut Noodles made using Archana's Kitchen Millet Hakka Noodles. This recipe is a modern twist on a classic Asian favorite, offering a tantalizing symphony of fiery Sichuan spices and the wholesome goodness of millet noodles.
The star of this Sichuan Peanut Noodles is undoubtedly Archana's Kitchen Millet Hakka Noodles. These nutrient-rich noodles provide a healthier alternative to traditional maida fried noodles, making them perfect for those seeking a well-balanced, guilt free meal. Packed with essential vitamins and minerals, these millet noodles are both delicious and nutritious, elevating your dining experience to a whole new level.
The sauce, a rich and luscious Sichuan peanut sauce, brings an explosion of flavors to every bite. Its combination of spicy, savory, and nutty notes adds depth and complexity to the dish. Mixed with the millet noodles, it creates an unforgettable, umami-packed sensation that is sure to leave your taste buds tingling with delight.
If you are looking for more noodles recipes here are some:
- 1 Pack Archana's Kitchen Millet Noodles
- 4 cloves Garlic , finely chopped
- 1 inch Ginger , finely chopped
- 4 Stalk Spring Onion (Bulb & Greens) , finely chopped
- 2 Carrot (Gajjar) , cut into thin stripes
- 1 cup Purple cabbage , thinly shredded
- 1 Red Bell pepper (Capsicum) , cut into thin stripes
- 1 cup Baby corn , thinly sliced
- 100 grams Tofu , cut into small dices
- Salt , to taste
- 3 Stalks Spring Onion Greens , chopped For the Peanut Sauce
- 2 tablespoons Peanut Butter
- 4 tablespoons Sriracha sauce
- 4 tablespoon Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce)
- 1 tablespoon Soy sauce
How to make Sichuan Peanut Noodles Made Using Archana's Kitchen Millet Hakka Noodles
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.