Chinese Bhel is a crispy, spicy, flavoursome Indo-Chinese street food. It is a crispy version of bhel and tastes delicious and gives a nice twist to your bhel or chinese food craving. It is a favourite street food merges with oriental culture, in this exciting version of bhel. Rather than being made with puffed rice, this unique chinese bhel is made with fried noodles, tossed with colourful sauted veggies and garnished with crunchy spring onions. Chinese bhel is an Indian fast food originated from Northeast India. Basically a variation of chop suey, and it is widely popular in Mumbai. Chinese bhel is a kind of snack, you would want to munch while watching a favourite movie/ T.V. show and drinking chilled soft drinks and you don’t even talk about calories because this is fried noodle salad is not for those who are on a skinny diet expedition. The flavors of this bhel are quite balanced and has the right amount of sweetness along with the spiciness. It is always on my list of best Indo-Chinese party with Veg Manchurian recipes. The dish has to be served immediately; otherwise, the crispiness of the noddles would be lost and may turn soggy. All the vegetable measurement mentioned below is chopped ones and can be altered accordingly. So lets get to the making……!!!!
INGREDIENTS:
2 Pack Hakka Noodles
1 Cup Cabbage, shredded
2 Onions, chopped finely
½ Capsicum, chopped finely
2 Green Chillies [as per your taste]
3 tablespoon Schezwan Sauce/ Chutney
1 tablespoon Tomato Ketchup
½ Lemon Juice
2-3 Sprigs Spring Onions
2 tablespoon CornFlour
Enough Oil to deep fry the Noodles
METHOD:
STEP 1 – Boil sufficient water in a vessel with 1 teaspoon oil and salt.
STEP 2 – Add noodles and boil until half done. Don’t cook hakka noodles completely.
STEP 3 – By the time, cut the veggies thinly/ finely and keep aside.
STEP 4 – Pour the noodles on a colander and let all the water from the noodles drain out.
Once the noodles dried completely, transfer them in to a big plate.
STEP 5 – Sprinkle corn flour on it and coat the noodles with corn flour.
STEP 6 – Heat enough oil in a kadai/ frying pan and deep fry hakka noodles until crispy and light golden in colour.
STEP 7 – Likewise, fry all the noodles in small batches,
transfer them on to a kitchen towel to drain excess oil from it and keep aside.
STEP 8 – Once the noodles comes to room temperature, break them in to small pieces.
STEP 9 – Now transfer the fried noodles in to a big mixing bowl, add thinly cut veggies,
sauces, lemon juice and mix it well.
If needed season with some salt. Bhel is ready to serve.
INGREDIENTS:
2 Pack Hakka Noodles
1 Cup Cabbage, shredded
2 Onions, chopped finely
½ Capsicum, chopped finely
2 Green Chillies [as per your taste]
3 tablespoon Schezwan Sauce/ Chutney
1 tablespoon Tomato Ketchup
½ Lemon Juice
2-3 Sprigs Spring Onions
2 tablespoon CornFlour
Enough Oil to deep fry the Noodles
METHOD:
STEP 1 – Boil sufficient water in a vessel with 1 teaspoon oil and salt.
STEP 2 – Add noodles and boil until half done. Don’t cook hakka noodles completely.
STEP 3 – By the time, cut the veggies thinly/ finely and keep aside.
STEP 4 – Pour the noodles on a colander and let all the water from the noodles drain out.
STEP 5 – Sprinkle corn flour on it and coat the noodles with corn flour.
STEP 6 – Heat enough oil in a kadai/ frying pan and deep fry hakka noodles until crispy and light golden in colour.
STEP 7 – Likewise, fry all the noodles in small batches,
STEP 8 – Once the noodles comes to room temperature, break them in to small pieces.
STEP 9 – Now transfer the fried noodles in to a big mixing bowl, add thinly cut veggies,
If needed season with some salt. Bhel is ready to serve.
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