Prep the noodles & veggies: Boil your millet noodles according to package instructions until tender. Drain and let them cool. In a large bowl, combine the noodles with diced cucumbers, bell peppers, and mixed sprouts.
Add the protein hero: Finely grate your paneer right into the bowl. Grating it allows it to mimic a snowy, protein-rich coating that blends beautifully with every noodle strand rather than sitting in heavy chunks.
Whisk the dressing: In a small cup, whisk together the olive oil, fresh lemon juice, and minced garlic.
Toss & coat: Pour the dressing over the noodle mix. Add the coarse powder of pumpkin and sunflower seeds, then toss everything gently until well combined.
Pack & chill: Transfer the noodle salad into a travel-friendly glass jar. For the ultimate summer experience, leave it in the fridge for an hour before heading out—it tastes even better chilled!
