Lemon Coriander Noodles are a light and refreshing dish featuring stir-fried noodles tossed with zesty lemon juice, fresh coriander, and a blend of vegetables. This vibrant meal offers a perfect balance of tanginess and herbal notes, making it ideal for a quick lunch or a flavorful side dish.
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Boil the millet noodles in hot water until cooked, then drain and set aside.
Heat oil in a pan and sauté chopped garlic and onion until fragrant.
Add spring onion and coriander leaves, stirring for a minute.
Mix in soy sauce, Yogya Masala, chilli flakes, and salt, ensuring the flavors are well combined.
Add the cooked noodles to the pan and toss them with the sauce and vegetables.
Finish by adding lemon juice and giving it a final toss. Serve hot.
Use fresh coriander leaves for the best flavor.
Adjust the quantity of chilli flakes based on your spice preference.
Ensure the noodles are not overcooked to maintain their texture.
Can I use regular noodles instead of millet noodles?
Yes, you can substitute millet noodles with regular noodles, but the texture and nutritional value may differ.
Can I make this dish gluten-free?
To make it gluten-free, use gluten-free noodles and soy sauce.
What can I use instead of Yogya Masala?
You can use any masala blend or seasoning of your choice that complements the dish.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
Can I add other vegetables to this recipe?
Yes, you can add vegetables like bell peppers, carrots, or mushrooms for added flavor and nutrition.
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