Chinese Bhel
Chinese Bhel is a delicious Indo-Chinese fusion dish that combines crispy fried noodles with a tangy, spicy sauce and crunchy vegetables. Ingredients: Hakka noodles, Black pepper powder, Carrot, Cabbage, Onion, Red chilli sauce, Capsicum, Soy sauce, Tomato sauce, Vinegar, Cooking oil, Spring onion
30min
Cook Time
4
Servings
Recipe
210 kCal
Recipe
1
Boil 100 grams of Hakka noodles as per the instructions on the packet. Drain the water and let the noodles cool down.
2
Heat oil in a kadai or deep frying pan and deep fry the boiled noodles until they turn crispy and golden brown. Remove the noodles from the oil and place them on a paper towel to absorb excess oil.
3
In a large mixing bowl, combine 1/4 cup finely chopped onion, 1/4 cup finely chopped capsicum, 1/4 cup shredded cabbage, 1/4 cup grated carrot, and 2 tablespoons chopped spring onion greens.
4
In a separate bowl, mix 2 tablespoons tomato ketchup, 2 tablespoons red chili sauce, 1 tablespoon soy sauce, 1 tablespoon vinegar, and 1/2 teaspoon black pepper powder to make the sauce.
5
Pour the sauce over the vegetables and mix well.
6
Add the crispy fried noodles to the vegetable mixture and toss gently to coat the noodles evenly with the sauce and vegetables.
7
Garnish with some more chopped spring onion greens and serve immediately.
Nutrition
210
kCal
4 g
Protein
8 g
Fat
30 g
Carbs
100 g of Hakka Noodles
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½ tsp of Black Pepper Powder
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1 Carrot
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½ Cabbage
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1 Onion
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2 tbsp of Red Chilli Sauce
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All the tools you would need
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1 Capsicum
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1 tbsp of Soy Sauce
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2 tbsp of Tomato Sauce
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Maggi Rich Tomato Ketchup 970 g
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Heinz Tomato Ketchup (450 g)
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1 tbsp of Vinegar
Tops Premium Synthetic (White) Vinegar
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Kapiva Himalayan Apple Cider Vinegar
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Bragg Organic Apple Cider Vinegar
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Cooking Oil
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