Chinese Bhel
Chinese bhel is the ultimate fusion snack that takes your taste buds on a rollercoaster of flavors and textures. Imagine crispy fried noodles tossed with fresh, crunchy vegetables and coated in a tangy, spicy, and slightly sweet sauce that leaves you craving more with every bite. It’s the perfect blend of Indian street food vibes and Chinese-inspired flavors, making it an irresistible choice for anyone who loves a little spice and a whole lot of crunch. Whether you’re enjoying it as a quick snack or serving it up for your guests, Chinese bhel is always a crowd-pleaser that brings excitement to any occasion.
Preparation Time
15 minutes
Soaking Time
Nil
Cooking Time
Nil
Makes
4
INGREDIENTS
- 2 cups boiled hakka noodles
- Oil for frying
- ½ cup sliced onions
- ½ cup sliced green capsicum
- ½ cup sliced red bell pepper
- ½ cup sliced yellow bell pepper
- ½ cup sliced cabbage
- ¼ cup spring onion green part
- ½ cup boiled sweetcorn
- 1 tbsp oil
- Salt to taste
- 1 cup onion + tomato + 1 dried red chilli puree
- ½ Cup water
- ½ tsp soya sauce
- 2 tbsp tomato ketchup
- 2 garlic cloves grated
- ½ tsp oregano
- ¼ tsp cornflour + 2 tsp water
- 1 tbsp olive oil
- Pinch Red chilli powder
- Salt to taste
- Spring onions green part
For the Veggies
For the Sauce
To Garnish
METHOD
- Heat oil for frying.
- Let the boiled noodles dry up a bit and fry until golden brown in the oil.
- Strain and break the noodles a bit with your hands.
- In a pan heat oil and saute garlic, oregano and the onion tomato chilli paste.
- Mix well and cook for a minute.
- Add in red chilli powder, ketchup, salt to taste, soya sauce and water.
- Add in cornflour slurry. Let it cook and thicken up.
- Set aside once done.
- In a pan heat oil and saute all the vegetables with salt to taste for 2 minutes.
- Do not overcook, the veggies have to be crunchy.
- In a serving plate, place the crispy noodles, top up with veggies and follow it by the sauce.
- Garnish with spring onion greens and serve immediately.
