Chinese Bhel | Indian Street Food Crispy Noodle Veg Recipe
Chinese bhel is an amazing fusion of taste served right on your platter. With a blend of crispy noodles and crunchy and fried veggies, this will surely make a perfect snack for all your tea time gatherings. Drool over this amazing crunchy snack. You can add schezwan sauce and veggies like mushrooms and baby corn for a dash of flavors.
Here is a step by step recipe with pictures to make an innovative fusion of tastes with Chinese bhel. I am sure not only kids but adults will also eat with great joy. Whenever you are craving for something yummy and lip-smacking then make Chinese bhel instantly at your home. Serve this light snack to your guest and make them go wow.
Direction:
Getting Ready :
Take water in a vessel, enough to submerge 100 gms noodles, Add 1 to 2 tsp oil and bit of salt in water. Then boil the noodles,boil it for 9 to 10 minutes. Sieve it and wash with cold water. Toss the noodles and let it cool.
Making:
Turn on flame, Put a pan with oil to heat up on high flame . Once rightly hot, put noodles to fry. Put it in small portions. Fry until the froth settles.Then flip it. Flip it and fry a bit till there is crackling sound.
When noodles turn slightly brown and are ready then Hold the ladle on the edge of the wok, extra oil drains back. Keep the noodles in a plate. Fry all the noodles likewise. It takes 6 to 7 minutes to fry the noodles at once. Turn off flame.
Take a pan , turn on flame, add 1 tbsp oil. When oil heats up , add carrot julienne, capsicum julienne and cabbage julienne. Stir and roast it on high flame for a minute and keep it crunchy. Add 1/2 tsp salt. Roast veggies for 1 minute.
Once veggies are roasted, add 1/2 tsp chaat masala, add 2 tbsp tomato sauce.Mix well till all ingredients blend well. Turn off the flame.
For bhel, take fried noodles, break them, place in a bowl. Add and mix the veggies to it.Mix it till it blends well. Add green coriander as well.
Serving:
A yummy and flavorful Chinese bhel is ready. Relish it as a snack anytime. The crispiness of fried noodles and crunchiness of veggies will keep you tempting.
Suggestion:
- If you eat garlic or onion, you can add 3 to 4 finely chopped garlic cloves.
- If you prefer it spicy you can add red chili sauce or schezwan sauce to it.
- You can fry and keep noodles in advance and keep them in an airtight container and use anytime.
- You can add spring onions as well for garnishing bhel.
- Boiled noodles - 100 gms
- Carrot - 1 (julienne)
- Capsicum - 1 (julienne)
- Cabbage - 1 cup (julienne)
- Tomato sauce - 2 tbsp
- Oil - 1 tbsp
- Green Coriander - 2 tbsp (finely chopped)
- Green chili - 2 (finely chopped)
- Chaat masala - ½ tsp
- Salt - ½ tsp (or to taste)
- Oil - for frying
- Take water in a vessel, enough to submerge 100 gms noodles, Add 1 to 2 tsp oil and bit of salt in water. Then boil the noodles,boil it for 9 to 10 minutes. Sieve it and wash with cold water. Toss the noodles and let it cool.
- Turn on flame, Put a pan with oil to heat up on high flame . Once rightly hot, put noodles to fry. Put it in small portions. Fry until the froth settles.Then flip it. Flip it and fry a bit till there is crackling sound.
- When noodles turn slightly brown and are ready then Hold the ladle on the edge of the wok, extra oil drains back. Keep the noodles in a plate. Fry all the noodles likewise. It takes 6 to 7 minutes to fry the noodles at once. Turn off flame.
- Take a pan , turn on flame, add 1 tbsp oil. When oil heats up , add carrot julienne, capsicum julienne and cabbage julienne. Stir and roast it on high flame for a minute and keep it crunchy. Add ½ tsp salt. Roast veggies for 1 minute.
- Once veggies are roasted, add ½ tsp chaat masala, add 2 tbsp tomato sauce.Mix well till all ingredients blend well. Turn off the flame.
- For bhel, take fried noodles, break them, place in a bowl. Add and mix the veggies to it.Mix it till it blends well. Add green coriander as well.
