Hakka noodles are a staple of Indian-Chinese cuisine — but the restaurant version is loaded with maida and MSG. This recipe gives you the same bold flavours using foxtail millet noodles (thinai noodles) instead.
🌾 Why Foxtail Millet?
Foxtail millet (thinai) is one of the oldest cultivated crops in India. It's rich in protein, iron and B vitamins, with a mild flavour that works beautifully in stir-fry dishes. The noodles hold their shape well and don't turn mushy — perfect for Hakka style.
🍜 Foxtail Millet Hakka Noodles Recipe
Ingredients (serves 2):
- 2 packs Kovai Millets foxtail millet noodles
- 2 tbsp cold-pressed sesame oil or regular oil
- 4 garlic cloves, minced
- 1 onion, thinly sliced
- ½ cup shredded cabbage
- 1 carrot, julienned
- ½ capsicum, thinly sliced
- 2 tbsp soy sauce (low sodium)
- 1 tsp rice vinegar or lemon juice
- Salt and white pepper to taste
- Spring onions for garnish
Instructions:
- Boil millet noodles for 4 minutes. Drain, rinse with cold water, toss with a drop of oil to prevent sticking.
- Heat oil in a wok on high flame. Add garlic and stir-fry for 30 seconds.
- Add onion and stir-fry for 1 minute until slightly charred.
- Add cabbage, carrot and capsicum. Stir-fry on high heat for 2–3 minutes.
- Add noodles, soy sauce, vinegar, salt and pepper. Toss everything together for 2 minutes.
- Garnish with spring onions. Serve immediately.
💡 Pro Tips
- High heat is key — it gives the smoky "wok hei" flavour
- Don't overcook the noodles — they should be slightly firm (al dente)
- Add a fried egg on top for extra protein