Chinese Bhel – Street Style Super Easy Noodles Recipe
Hey Foodies, Who hasn’t heard about Bhel Puri, but have you heard about a new Indo Chinese Bhel. I bet you will only here about it in India. Crispy Chinese Bhel is an excellent and awesome snack to treat everyone from kids to the elders. It’s made by deep frying noodles and spicing it up with the ever so famous Schezwan sauce. I would say it’s a remarkable idea and it’s here to stay.
RECIPE VIDEO
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Chinese Bhel – Street Style Super Easy Noodles Recipe
Hey Foodies, Who hasn’t heard about Bhel Puri, but have you heard about a new Indo Chinese Bhel. I bet you will only here about it in India. Crispy Chinese Bhel is an excellent and awesome snack to treat everyone from kids to the elders. It’s made by deep frying noodles and spicing it up with the ever so famous Schezwan sauce. I would say it’s a remarkable idea and it’s here to stay.
INGREDIENTS:
For the Noodles
- Hakka Noodles - 1 packet 180 gms
- Water - 1 litre for boiling
- salt - 1 tsp
- oil - for deep frying
For the Mixing
- Cabbage - 1/2 cup finely shredded
- Onion - 1 medium finely sliced
- Green Chili - 2 small finely chopped
- Coriander - 1 tbsp finely chopped
- Schezwan sauce - 4-5 tbsp
RECIPE STEPS:
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In a Kadhai pour water and add the salt, bring the water to a boil over high flame.
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Add the noodles, and boil for 3-4 minutes or until lightly soft. Cooking time depends on the noodles you use.
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Once done strain the noodles, and allow it to rest for 10 minutes.
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In the meantime, heat up the oil over medium high heat in a deep pan. Fry the noodles for 1-2 minute or until the bubbles stop appearing.
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Remove the noodles over a kitchen towel or strainer. Continue to deep fry the remaining noodles.
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Once done, crush the noodles with your hands, incase they are too long.
For assembling
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In a large bowl add the fried noodles, cabbage, onions, green chili and coriander. Finally add the schezwan sauce.
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Mix everything until well combined and all the noodles are well coated with the sauce.
For serving
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Serve the Chinese Bhel in a paper cone, just like street style.
RECIPE NOTES :
Notes: If you do not wish to boil the noodles then please soak them in water for 20 minutes. If you fry the noodles over low heat, then the noodles will absorb more oil. You can use packaged schezwan sauce or homemade, choice is yours. Tips: The fried noodles can be stored in an air tight container and you can store it for one week or 10 days.