Crispy Chinese Bhel Recipe

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Chinese bhel is a popular street food in Mumbai and is crispy in texture. This makes a perfect evening snack recipe.

Prep Time10

Cook Time10

Total Time20

Course: Appetizer, Evening Snacks, Street Food

Cuisine: Indo-Chinese

Keyword: Asian Noodle Salad, Crispy Noodle Salad, Vegan Noodle Salad

Servings:

Calories: 234kcal

Author: Ipsa Faujdar

Heat water in a saucepan with a pinch of salt and a tsp oil.
Add noodles into boiling water and boil till it's cooked al-dente. (Don't over boil otherwise it will be mushy)
Once the noodle is cooked remove from hot water and place on a colander.
Run it under tap water or room temperature water to stop excess cooking.
Drizzle some oil into it. Noodles will not stick by this.
Heat oil in a deep Frying pan. Keep it on high flame.
Now drop a fistful of boiled noodles into hot oil and deep fry till it turns crispy and changes color.
This will take around 3 - 4 minutes. Do it in batches and don't overcrowd the pan beyond the capacity.
Similarly deep fry all boiled noodles. Keep the fried noodles on a paper napkin to get rid of excess oil.
Now in another pan heat 2 - 3 tbsp oil.
Saute sliced onion, ginger garlic till little brown.
Now add shredded cabbage, carrots for 2 minutes.
Then add sliced bell peppers and saute for 2 minutes.
Add all sauces mentioned in the ingredients list.
Make a slurry with mixing corn starch with water.
Add the slurry to the prepared sauce and bring it to a boil.
Sauce is now ready.
Next, add all deep-fried noodles into the sauce and quickly stir for a minute.
Then turn off the heat.
Add chopped onion greens and garnish with some more.

Wash noodles immediately after boiling to stop overcooking.
Add salt if at all required (after tasting) as soy sauce and chili sauce contain some salt in them.
Add manchurian balls to make it yummier.
You can also prepare the fried noodles and store it in air tight jar. And the sauce separately for further use.