Szechwan Vermicelli

Ingredients:

• 3 Cups Foxtail Millet Vermicelli
• 3 Cups Foxtail Millet Vermicelli
• 3 Cups Foxtail Millet Vermicelli
• 1.25 Cups Chopped Mixed Veggies
• 1/2 Cup each (Sliced Onions, Frozen Peas)
• 1 Tsp Grated Ginger garlic/Ginger Garlic Paste
• 1/2 + 3/4 Tsp Salt
• 1/2 + 3/4 Tsp Salt
• 1/2 + 3/4 Tsp Salt
• 1/2 Tsp each (Red Chilli Powder, Coriander Powder)
• 2 Tbsp Oil
• 2 Tbsp Oil
• 2 Tbsp Oil
• 2 Tbsp Szechwan Sauce
• 1 Tbsp Tomato Ketchup
• 1 Tsp Soya Sauce
• 1 Tsp Soya Sauce
• 1 Tsp Soya Sauce
• 1 Tsp Vinegar
• 3 Slit Green Chillies
• 1/2 Cup + 2 Tbsp Water

Directions:

1. On medium heat, in a pan add oil. When it is hot, add onions, green chillies and grated ginger, garlic. Sauté till the onions turn slightly pink. Add chilli powder and coriander power.
2. Add all the veggies and 1/2 tsp salt for the veggies and sauté for a minute. Mix szechwan sauce, tomato ketchup, soya sauce, make a slurry and add to the veggies. Add 1/2 Cup water and let the veggies cook on medium heat for a minute.
3. Meanwhile wash and drain the vermicelli. Add 3/4 tsp of salt to it, mix well and spread it on the veggies. Add 2 tbsp water from top, keep covered and cook for 5 minutes.
4. After 5 minutes, open and mix everything well and switch off the heat. Once again keep covered for 5 minutes. Let it cook on the retained heat. Finally add vinegar and mix well.
5. Sprinkle some spring onion and serve hot.

Note:

• Any millet vermicelli can be used for this recipe.
• Fresh peas can also be used. In that case, add 2 tbsp more water to veggies.
• Make sure that you don’t soak the vermicelli. Otherwise it will turn mushy. It has to be just hydrated by washing and draining immediately.