To begin making the Vegetarian Millet Hakka Noodles Recipe, preheat 1 litre of water and bring it to a boil. Add the Hakka Noodles to the boiling water and cook the millet noodles untill it is just about cooked, it should have firm but yet cooked texture (al dente)

Cool the millet noodles immediately by running it under cold water. This stops the cooking process and prevents the millet noodles from getting too soft and soggy. Add a tablespoon of oil to the cooled millet noodles to prevent sticking and keep aside.

Now we will heat oil in a large frying pan on high heat and once the oil is hot add sliced onions and ginger and saute until the onions have softened.

Once done add the capsicum, carrots, beans, cabbage,  spring onions, salt to taste and pepper powder and sauté on high until it has a cooked and crisp texture.

Stirring on high heat cooks the vegetables faster and also helps it retain colour and a subtle crispness.

You can even cover the vegetables and cook the vegetables for three minutes.

Once the vegetables are cooked yet firm stir in the soy sauce, chilli sauce, and chilli vinegar and stir fry for two minutes. 

Once done stir in the cooked noodles and mix well to combine.Turn off the heat and transfer Vegetarian Hakka Noodles to a serving bowl.

Serve the Vegetarian  Hakka Noodles | Chow Mien as a meal of its own or along with Gobi Manchurian or  Indo Chinese Mixed Vegetable Recipe In Szechuan sauce.