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)

Chinese Bhel
Chinese Bhel


  • 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 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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