Chinese Bhel, an Indo-Chinese dish, ironically is a popular street food of Mumbai. This super addictive Chinese bhel is nothing but crispy fried noodles tossed in sauces (schezwan sauce & tomato sauce), spring onions and vegetables. This is quite popular among school/ college students and is giving stiff competition to the ubiquitous vada pav and bhel puri. This is fairly simple to make. Here’s the recipe:
1 tbsp oil (tel)
¼ cup sliced spring onion whites (hara pyaaz)
1 tsp ginger garlic paste (adrak lehsun paste)
½ cup of thinly sliced carrots (gajar)
half cup of thinly sliced capsicum (Shimla mirch)
½ cup shredded cabbage (Patta Gobi)
2 tsp homemade schezwan sauce
½ tsp black pepper powder (kali mirch powder)
2 tsp tomato sauce (tamatar sauce)
Salt as per taste (namak)
3 cups of fried hakka noodles
1 tbsp chopped spring onion greens (hara pyaaz)
- Heat 1 tbsp oil in a pan.
- Add sliced onion and saute on high flame.
- Add ginger garlic paste and saute.
- Now, add sliced carrots, capsicum and cabbage.
- Saute all the vegetables on high flame for 1 to 2 minutes.
- Add homemade schezwan sauce, tomato sauce, black pepper powder and salt.
- Give a good mix.
- Turn off the heat.
- Now, add the fried noodles to the vegetable mixture.
- Toss everything well.
- Garnish with chopped spring onion greens.
- Chinese Bhel is ready to be served.
- I have used store-bought fried noodles for this recipe.However, if you do not get fried noodles, you can easily make them at home. Buy a packet of hakka noodles and cook the noodles in boiling water. Drain the boiled noodles and allow them to dry. Then, fry them in hot oil.
- Prepare this snack just before serving, as the fried noodles tends to get soggy, when mixed with sauces.
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