Time and servings
Time and servings
Ingredients
for fried noodles:
- 5 cup water
- ½ tsp salt
- 1 tsp oil
- 2 pack noodles (hakka noodles / instant noodles)
- oil for frying
for chinese bhel:
- 3 tsp oil
- 1 clove garlic (finely chopped)
- 1 inch ginger (finely chopped)
- ¼ onion (finely chopped)
- 4 tbsp spring onion (chopped)
- ½ carrot (shredded)
- ½ capsicum (sliced)
- 1 cup cabbage (shredded)
- 2 tbsp schezwan sauce
- 2 tbsp tomato sauce
- 1 tsp soy sauce
- 1 tbsp vinegar
- ½ tsp pepper (crushed)
- ¼ tsp salt
Instructions
- heat 3 tsp oil and saute 1 clove garlic and 1 inch ginger.
- also saute ¼ onion and 2 tbsp spring onion slightly.
- further saute ½ carrot, ½ capsicum and 1 cup cabbage till they are half cooked yet crunchy.
- now add 2 tbsp schezwan sauce, 2 tbsp tomato sauce, 1 tsp soy sauce, 1 tbsp vinegar, ½ tsp pepper and ¼ tsp salt.
- mix well on high flame till the sauce combines well.
- transfer the masala mixture onto fried bhel.
- add 2 tbsp spring onions and mix well.
- finally, serve chinese bhel immediately garnished with more spring onions.
Step-by-step
1
firstly, to prepare fried noodles boil 5 cup water along with ½ tsp salt and 1 tsp oil.
2
once the water comes to a boil, add 2 pack noodles. follow package instructions to cook the noodles.
3
boil the noodles till it turns al dente (cooked so as to be still firm when bitten).
4
drain off the noodles and pour cold water to stop further cooking.
5
once the noodles are dried completely, spread a handful of cooked noodles into hot oil. repeat this in batches.
6
stir occasionally, and be careful as the water content in noodles may splutter oil.
7
fry the noodles flipping both the sides to golden brown and crisp.
8
strain off the fried noodles onto kitchen paper to absorb excess oil.
9
now take all the fried noodles and crush slightly. keep aside.
10
to prepare masala for bhel, heat 3 tsp oil and saute 1 clove garlic and 1 inch ginger.
11
also saute ¼ onion and 2 tbsp spring onion slightly.
12
further saute ½ carrot, ½ capsicum and 1 cup cabbage till they are half cooked yet crunchy.
13
now add 2 tbsp schezwan sauce, 2 tbsp tomato sauce, 1 tsp soy sauce, 1 tbsp vinegar, ½ tsp pepper and ¼ tsp salt.
14
mix well on high flame till the sauce combines well.
15
transfer the masala mixture onto fried bhel.
16
add 2 tbsp spring onions and mix well.
17
finally, serve chinese bhel immediately garnished with more spring onions.
Video
Notes
- firstly, you can store the fried noodles for a month in an airtight container and use when required.
- also, once the bhel is prepared, serve it immediately, as it turns soggy later.
- additionally, add green chilli to make it spicier.
- finally, chinese bhel recipe tastes great when served spicy and crunchy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/chinese-bhel-recipe-crispy-noodle-salad/