Cooks in : 40 min Serves: 2 people
Who doesn’t like bhel? It is everyone’s favourite and this Chinese version is something unique and tasty which is made using millet noodles, sauces and veggies. Read more for an exclusive offer for The Millet Table Readers.
I don’t usually write product reviews, however over time I noticed I received a lot of queries regarding where I purchase the noodles from. I’ve tried millet noodles from various brands on Amazon, other online shops, local markets – but Nalabagam Multi Millet Noodles surprised me.
Every Millet Noodles that I used before were similar to “Maggi” i.e. like a slab. The advantage of Nalabagam Noodles is that they’re like “Hakka noodles”. They are easy to deep fry, don’t break easily and therefore can be used in recipes that other millet noodles can’t be which means you can easily make Hakka noodles, Chinese bhel, American chop suey, and more. Here is a recipe for Chinese Bhel that I prepared using the noodles. Do give it a try!
- 90 Grams (1/2 Packet) Nalabagam Multi Millet Noodles
- 1/2 Cup each (Red and Green capsicum, Carrots, Cabbage all cut lengthwise)
- 1/2 Cup Moong bean Sprouts
- 1/4 Cup Sliced onions
- 1/4 Cup Spring Onion
- 1 Tbsp Oil
- 1 Tsp Ginger Garlic Paste
- 2 Tbsp Tomato Ketchup
- 1 Tbsp each (Schezwan Sauce, Chilli Sauce, Soya Sauce, Vinegar)
- 3/4 Tsp Salt
- Oil for deep frying noodles
- Soak 90 grams Nalabagam Multi Millet Noodles in water for 20 minutes. Drain and dry on a cloth for 10 minutes.
- Take oil in a pan and when it is hot deep fry the noodles in batches and drain the excess oil using a kitchen tissue. Keep aside.
- In a small bowl mix all the sauces and vinegar.
- In a wok or pan take a tablespoon of oil. When it is hot add onions and sauté for a minute. Add other veggies and sprouted beans except spring onions. Add salt. Sauté for 2 minutes. Add the sauce mixture. Give a good mix. Switch off the heat.
- Finally add the fried noodles and mix everything thoroughly.
- Sprinkle spring onions and serve immediately.
1. Use Hakka noodles type rather than maggi noodles like slabs. Long lengthy noodles are easy to fry and best suited for bhel.
2. I used Multi Millet noodles, but any other millet noodles can also be used.
All in all, I’m very happy with the noodles. The Chinese Bhel was crunchy, fresh and very tasty. Since these noodles are made using 70% Multi-Millet flour, they are an excellent healthy alternative to Wheat and Maida noodles. These noodles get a 5/5 in my book!
I haven not tried other varieties yet, but they also have Red Rice, Soya, Barley, Barnyard, Finger Millet, Horsegram porridge mix and many more! If you do try it, please leave a photo in the comments. I will post the best pictures on The Millet Table facebook page and instagram.!