Wok This Way – Little Millet Street-Style Hakka Noodles

Fiber-rich, steady energy, light on the tummy)

These noodles are made with a precise mix of 35% Little Millet Flour and 65% Whole Wheat Flour—a formulation that delivers both health benefits and the texture people expect from a good noodle.

Recipe Style: Fast, Sassy, High-Heat Energy

You’ll Need

• 1 pack Theo Little Millet Noodles
• 1 cup shredded cabbage
• ½ cup carrots (thin strips)
• ½ cup capsicum
• 1 tbsp soy sauce
• 1 tsp vinegar
• ½ tsp chilli flakes
• 1 tbsp sesame oil

Let’s Wok & Roll

1. The Splash

Boil your Little Millet Noodles till just tender.

Drain. Toss with a drop of oil so they stay free-flowing.

2. The Sizzle

Heat sesame oil in a wok.

Throw in veggies. High flame. 2 minutes.

We want crunch, not mush.

3. The Flip

Add sauces. Toss like a street vendor.

Now add noodles.

Lift. Flip. Toss. Repeat.

4. The Final Swirl

Chilli flakes. Spring onion shower.

Big bowl. Big smile.

Result:

Light but filling.

Slurpy but nourishing.

Street food vibes — steady energy inside.