Thai Style Noodles Recipe With Spinach | Made Using Millet Noodles
A delicious Thai Style Noodles packed with the goodness of Spinach and flavours from leek makes this extra tasty and nutritious too. These noodles are made from Archana's Kitchen Zero Maida - Millet Hakka Noodles that is rich in protein and minerals from foxtail millet making this dish absolutely wholesome for dinners.
Thai Style Noodles With Spinach And Leeks are simple noodles made using Archana's Kitchen Zero Maida - Millet Hakka Noodles. This recipe is super easy to make, packed with the goodness of spinach, leeks and coconut milk. The intense flavour from the leeks along with the coconut milk and peanuts make the Thai Style Noodles a perfect recipe to serve for lunch or dinner.
Shop Archana's Kitchen Zero Maida - Millet Hakka Noodles today to make this recipe and serve a wholesome dish for your family.
Serve the Thai Style Noodles With Spinach And Leeks as a quick and easy weeknight dinner along with a Vegetarian Thai Massaman Curry.
Other recipes that you can try are:
20 M
20 M
40 M
6 Servings
Ingredients
- 1/4 cup Coconut milk
- 1 tablespoon Peanut Butter
- 1 tablespoon Soy sauce
- 1 teaspoon Brown Sugar (Demerara Sugar)
- 1/2 teaspoon Red Chilli sauce
- 1 Pack Hakka Noodles
- 2 cups Baby spinach , roughly chopped
- 1 Leek , cut into small pieces
- 1 tablespoon Sesame (Gingelly) Oil
- 4 cloves Garlic , finely chopped
- 1 inch Ginger , finely chopped
- 1/4 cup Roasted Peanuts (Moongphali) , pounded
- Coriander (Dhania) Leaves , small bunch, roughly chopped
- Salt , to taste
- Black pepper powder , to taste
How to make Thai Style Noodles Recipe With Spinach | Made Using Millet Noodles
To start making Thai noodles With Spinach And Leeks, in a small bowl mix together red pepper flakes, coconut milk, peanut butter, soy sauce, brown sugar, chili garlic sauce and keep aside.
Preheat 1 litre of water and bring it to a boil. Add Archana's Kitchen Millet Noodles to the boiling water and cook the millet noodles until it is just about cooked, it should have firm but yet cooked texture (al dente)
Cool the noodles immediately by running it under cold water. This stops the cooking process and prevents the noodles from getting too soft and soggy. Add a tablespoon of oil to the cooled millet noodles to prevent sticking and keep aside.
Heat a tablespoon of oil in the same skillet. Add the leeks along with ginger and garlic. Saute until translucent and you can smell the aromas coming through.
Add the spinach and saute for a minute. Add the prepared coconut milk sauce and cook until it thickens. Stir in the cooked noodles, the fresh coriander leaves and peanut. Check the salt and pepper and adjust to suit your taste.
Once done, turn off the heat and transfer the Thai Style Noodles With Spinach And Leeks to a serving bowl and serve warm.
Serve the Thai Style Noodles With Spinach And Leeks as a quick and easy weeknight dinner along with a Vegetarian Thai Massaman Curry.
