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# Chinese Bhel Recipe
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| **Prep time** | 5 min |
| **Cook time** | 15 min |
| **Total time** | 20 min |
| **Serves** | 2 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
1. heat 3 tsp oil and saute 1 clove garlic and 1 inch ginger.
2. also saute ¼ onion and 2 tbsp spring onion slightly.
3. further saute ½ carrot, ½ capsicum and 1 cup cabbage till they are half cooked yet crunchy.
4. now add 2 tbsp schezwan sauce, 2 tbsp tomato sauce, 1 tsp soy sauce, 1 tbsp vinegar, ½ tsp pepper and ¼ tsp salt.
5. mix well on high flame till the sauce combines well.
6. transfer the masala mixture onto fried bhel.
7. add 2 tbsp spring onions and mix well.
8. finally, serve chinese bhel immediately garnished with more spring onions.
## Step-by-step
firstly, to prepare fried noodles boil 5 cup water along with ½ tsp salt and 1 tsp oil.
once the water comes to a boil, add 2 pack noodles. follow package instructions to cook the noodles.
boil the noodles till it turns al dente (cooked so as to be still firm when bitten).
drain off the noodles and pour cold water to stop further cooking.
once the noodles are dried completely, spread a handful of cooked noodles into hot oil. repeat this in batches.
stir occasionally, and be careful as the water content in noodles may splutter oil.
fry the noodles flipping both the sides to golden brown and crisp.
strain off the fried noodles onto kitchen paper to absorb excess oil.
now take all the fried noodles and crush slightly. keep aside.
to prepare masala for bhel, 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](/recipes/schezwan-sauce-recipe-schezwan-chutney), 2 tbsp [tomato sauce](/recipes/tomato-sauce-recipe-tomato-ketchup), 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.
## 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/](https://hebbarskitchen.com/chinese-bhel-recipe-crispy-noodle-salad/)
