* – Healthy, Gut-Friendly 🍜*

*Serves:* 2 | *Prep:* 10 mins | *Cook:* 5 mins

*Ingredients*
*Main:*
1. Millet noodles – 100g dry _foxtail/ragi/jowar – any works_
2. Oil – 1 tsp _olive/sesame_
3. Garlic – 3 cloves, finely chopped
4. Ginger – 1/2 inch, julienned
5. Onion – 1 small, sliced
6. Mixed veggies – 2 cups _carrot, capsicum, beans, cabbage, broccoli_
7. Spring onion – 2 tbsp, chopped
8. Paneer/Tofu/Boiled egg – 100g _for protein_

*Sauce:*
9. Low sodium soy sauce – 1 tbsp
10. Vinegar – 1 tsp
11. Chili sauce – 1/2 tsp _skip if PCOS/acidity_
12. Black pepper – 1/2 tsp
13. Salt – to taste _millet noodles already have some salt_

*Method*
1. *Boil noodles*: Cook millet noodles in boiling water for 3-4 mins only. _They cook faster than maida._ Drain, rinse with cold water, toss with 2-3 drops oil so they don’t stick.
2. *Stir-fry*: Heat oil in wok/kadhai on high flame. Add garlic + ginger, sauté 30 sec.
3. *Veggies*: Add onion → hard veggies like carrot, beans → soft ones like capsicum, cabbage. Stir-fry 2-3 mins on high. _Veggies should stay crunchy._
4. *Protein*: Add paneer/tofu cubes. Toss 1 min.
5. *Toss*: Add boiled noodles + soy sauce + vinegar + pepper + salt. Toss on high flame 1 min. Don’t overcook or noodles break.
6. *Finish*: Garnish with spring onion. Serve hot.