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KODO MILLET NOODLE VEGGIE CHEESE TOSS

Melted Cheese Meets Millet: Noodles Gone Wild!

Looking for a cheesy twist on healthy noodles? This Kodo Millet Noodle Veggie Cheese Toss is the wild, saucy, veggie-packed, and spice-loaded dish you never knew you needed! Tossed with colorful capsicum, zucchini, carrot, and melty cheese, it’s the perfect weeknight meal that screams comfort and health in one plate..


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Cheesy kodo millet noodle toss with vibrant veggies and bold flavors, perfect for a quick, satisfying, and slightly spicy meal.¯

💡 Kodo Noodle Shortcuts Even Procrastinators Love

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Want max flavor with minimal effort? Use pre-chopped veggies and leftover millet noodles for lightning-fast prep. Add the cheese slices after switching off the stove – they melt perfectly without clumping. Prefer extra heat? Go wild with Schezwan sauce or add a dash of peri-peri! And hey, don’t skip the butter–it gives that rich street-style finish you’ll crave again and again!

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     Step-by-Step Recipe : ​

INGREDIENTS

For Sautéing:

  • 1 tbsp unsalted butter
  • 1 tbsp oil
  • 1 small onion, diced
  • ½ tsp chopped garlic

Vegetables:

  • ¼ cup zucchini, chopped
  • ¼ cup red capsicum, chopped
  • ¼ cup green capsicum, chopped
  • ¼ cup yellow capsicum, chopped
  • ¼ cup carrot, chopped
  • ¼ cup tomatoes, chopped

Pasta Base:

  • 75 g cooked Kodo millet noodles
  • 1 tbsp tomato paste or ketchup

Seasonings:

  • ½ tsp dried basil
  • ½ tsp Italian seasoning
  • ½ tsp red chili powder
  • ½ tsp black pepper
  • ½ tsp red chili flakes
  • ½ tbsp homemade Schezwan sauce
  • Salt to taste
  • Cheese:
  • 2 cheese slices (or as per taste)
​A creamy noodle delight with millet base, sautéed veggies, and gooey cheese – a fun and wholesome dish for all ages.

PREPARATION STEPS

​Sauté the Base:

  1. Heat butter and oil in a pan.
  2. Add onions and garlic. Sauté for a minute until fragrant.

Cook the Veggies:

  1. Add chopped carrot and zucchini. Stir-fry for a minute.
  2. Mix in tomato paste and cook for another minute.
  3. Add red, green, and yellow capsicum. Sauté briefly.

Add Noodles:

  1. Toss in the cooked Kodo millet noodles. Mix well with the sautéed veggies.

Season and Add Tomatoes:

  1. Add chopped tomatoes and stir.
  2. Sprinkle basil, Italian seasoning, red chili powder, black pepper, and chili flakes.
  3. Mix in Schezwan sauce and salt to taste.

Cheesy Finish:

  1. Add cheese slices and stir until fully melted and creamy.
  2. Mix everything well and serve hot.

Sure, but then you’ll miss the guilt-free bragging rights! Kodo millet = fiber + taste.

Only if you’re on a tragic no-cheese mission. But honestly, the gooey melt is the magic!

It’s spiced, not fiery! But you can always crank it up with more chili flakes or Schezwan sauce.

Absolutely! Just keep the cheese part for reheating time. No one wants sad, rubbery cheese.

Go wild—mushrooms, corn, beans, or spinach. Just don’t add pineapple.

🍋 F.A.Q. – Foodie Anxiety Quotient

(Because who has time to Google in the middle of cooking?)


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