Millet Chowmein is a healthier take on the popular street food Chowmein. Loaded with veggies and protein, makes for a quick and hearty meal.
Chowmein is an Indio-Chinese favourite among Indians living in their homeland and abroad. Quick to make, easy on the wallet, loaded with veggies (and sometimes protein too), a popular street food, Millet Noodles Chowmein is a current family favourite. Generally we make Hakka Noodles (another popular street food) with all-purpose flour based noodles, but the millet-noodles is super kid (and gut) friendly!
As moms are always on the lookout for healthier alternatives, this dish has evolved to be a weekend favourite for the kids. A fusion take on Indo Chinese would be this very popular Idli Manchurian made with leftover idlies. Kids (and shhhh… Adults too) wouldn’t suspect a thing!
Let’s get to it.
FAQs to make Millet Noodle Chowmein
- Can I add any veggies and / or protein ? You can add any veggies / protein (shredded chicken / tofu / paneer – cottage cheese etc) to suit your palate. As we paired it with the air fryer manchurian for a complete meal, I am sticking to the basic trio of veggies in Indo-Chinese cooking – cabbage, carrots and bell peppers (capsicum) . One can add tofu / shredded chicken / paneer (cottage cheese / Tempeh for a protein add on.
- Can I make it with everyday hakka noodles? Absolutely. Cook time might slightly vary.
- How can I customise this more? Add a different set of sauces – schezwan, chilli garlic, smoked barbeque for a different take on the Indo Chinese. Also, mushrooms, broccoli, snap peas may also be sneaked in for picky eaters.
Other Indo Chinese crowd favourites you make like on the blog:
Air fryer Gobi Manchurian
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Spicy Homemade Schezwan Sauce | How to make Schezwan Sauce | Easy Condiments
Homemade Spicy Schezwan Sauce is from the Indo Chinese Cuisine and makes for a spicy dip with Momos or Dumplings. Also used in Stir fries or added to fried Rice or Noodles for an Umami hit !
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Hot and Sour Veggies with Three Pepper Rice | Chinese Combo Meal
Hot and Sour Veggies is a bursting medley of flavours of Asian Veggies in a tangy, Spicy Umami Sauce. Served with Steamed Three pepper Rice.
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Baked Gobi Manchurian Recipe
Baked version of the popular Street food , totally guilt free too!
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Prep time – 20 mins, Cook time – 10 mins ; Serves – 2
Served for brunch or dinner
PIN FOR LATER
Tips for making the best Millet Noodle Chowmein:
- Sesame oil is best for Indo Chinese cooking, use the best quality oil and sauces for best results
- Shred all the veggies in the even size – this helps quick cooking
- While a wok is preferred for Indo Chinese, ensure that whatever pan you use is heated well.
- Prep all sauces, veggies before hand as the cook time is very less and needs to be done on high flame only and tossed vigouroyly to get that smoky flavour
- Adjust spice according to taste, For us following measurements works well.
What you need for Millet Noodle Chowmein:
- 1 pack Millet Noodles (any brand will do, you can sub with Hakka Noodles too not Instant variety)
- 1 onion (medium – thinly sliced)
- 1 bell pepper (capsicum – use any colour)- thinly sliced
- 100 grams cabbage (fine julienned)
- 1 carrot (julienne)
- 1/2 cup spring onions (scallions- diced fine)
- 2 tsp sesame oil
- 1 tsp dark soya sauce
- 1/2 tsp Green Chilli sauce (adjust spice)
- 1 tsp Red Chilli sauce (adjust spice)
- 1 TBSP garlic (minced)
- 1 tsp ginger (minced)
- 1/2 tsp salt (or to taste)
- 1/2 tsp pepper (crushed)
- 1 tsp sesame seeds (toasted)
How to make Millet Noodle Chowmein:
- Cook Noodles as per pack instructions, drain and keep aside.
- Heat the wok / pan to high heat.
- Meanwhile, mix all the sauces well.
- Add the sesame oil, saute the ginger, garlic, onion on high heat till smoky.
- Then add the shredded veggies, salt it liberally and keep tossing
- The veggies should be slightly smoky but retain their crunch
- Add the mixed sauces, salt, pepper and toss again
- Now add the cooked and drained noodles and toss vigrorously.
- Finish with toasted sesame seeds and shredded scallions.
- Toss once more and serve immediately with more scallions as garnish
This noodle Chowmein goes to the A-Z alphabet challenge curated and hosted by our wonderful hostess, Wendy. Click on the following links to see what the others have dished out.
- Karen’s Kitchen Stories: Beef Stew with Noodles
- A Day in the Life on the Farm: Chicken Caprese Noodle Salad
- Food Lust People Love: Duck Egg Narjissiya
- Blogghetti: Grilled Nashville Hot Chicken Tenders
- Sizzling Tastebuds: Millet Noodle Chowmein
- Sneha’s Recipe: Naturally Fermented Appam Using Homemade Toddy
- Mayuri’s Jikoni: Navratan Korma
- Jolene’s Recipe Journal: Nectarine Caprese Salad
- A Messy Kitchen: Nutella Oatmeal Cookies
- Magical Ingredients: Nutella Rolls
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Smoky Southwestern Seasoning (No-Salt)
Millet Noodle Chowmein
Millet Chowmein is a healthier take on the popular street food Chowmein. Loaded with veggies and protein, makes for a quick and hearty meal.
Equipment
- Kadai / Wok sub with a heavy duty pan
- Knife and Cutting Board
Ingredients
- 1 pack Millet Noodles any brand will do, you can sub with Hakka Noodles too not Instant variety
- 1 onion medium – thinly sliced
- 1 bell pepper capsicum – use any colour- thinly sliced
- 100 grams cabbage fine julienned
- 1 carrot julienne
- 1/2 cup spring onions scallions- diced fine
- 2 tsp sesame oil
- 1 tsp dark soya sauce
- 1/2 tsp Green Chilli sauce adjust spice
- 1 tsp Red Chilli sauce adjust spice
- 1 TBSP garlic minced
- 1 tsp ginger minced
- 1/2 tsp salt or to taste
- 1/2 tsp pepper crushed
- 1 tsp sesame seeds toasted
Instructions
- Cook Noodles as per pack instructions, drain and keep aside.
- Heat the wok / pan to high heat.
- Meanwhile, mix all the sauces well.
- Add the sesame oil, saute the ginger, garlic, onion on high heat till smoky.
- Then add the shredded veggies, salt it liberally and keep tossing
- The veggies should be slightly smoky but retain their crunch
- Add the mixed sauces, salt, pepper and toss again
- Now add the cooked and drained noodles and toss vigrorously.
- Finish with toasted sesame seeds and shredded scallions.
- Toss once more and serve immediately with more scallions as garnish
Notes
Tips for making the best Millet Noodle Chowmein:
- Sesame oil is best for Indo Chinese cooking, use the best quality oil and sauces for best results
- Shred all the veggies in the even size – this helps quick cooking
- While a wok is preferred for Indo Chinese, ensure that whatever pan you use is heated well.
- Prep all sauces, veggies before hand as the cook time is very less and needs to be done on high flame only and tossed vigouroyly to get that smoky flavour
- Adjust spice according to taste, For us following measurements works well. Â Â
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