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Indian street fast foods are too sumptuous to resist and Chinese Bhel is one of them! Originating from Northeast region of our country, Chinese bhel is specifically popular in Mumbai. Nevertheless it can also be found in various other parts of India too!
A blend of crunchy noodles, various sautéed vegetables and garnished beautifully and tastefully with various spices, onions and sauces, the Chinese Bhel make your mouth watering at the very first sight!
The main difference between basic bhel and Chinese bhel is that you get fluffy rice in the former and friend long noodles in the later. The dish gives you the flexibility of adding a variety of vegetables including capsicum, tomatoes, cabbage, carrots, etc. The more veggies you add, the more nutritious it becomes!
While preparing Chinese bhel and boiling the noodles for the same, just keep a little tip in mind. Once boiled, wash the noodles with cold water and spread them on an even plate. Wait for twenty minutes. This tip helps the noodles stay non-sticky. Use fresh ingredients and serve instantly to avoid sogginess in noodles. Use it as an evening snack or during the rainy season for getting a tasty crunchy spicy treat.
Chinese Bhel,as the name suggests, is a pure desi invention using the traditional chinese flavors.
- Noodles 100 grams
- Water 7 cups
- Cold water 6 cups
- Oil 3 tablespoons
- Cornflour 3 tablespoons
- Salt to taste
- Cabbage 1 cup Shredded
- Onions 1 cup Sliced
- Capsicum 1 cup Sliced
- Carrot 1
- Spring onion leaves a handful
- Garlic pods 5
- Schezwan chutney 1 tablespoon
- Red chilli sauce 1 tablespoon
- Green chilli sauce 1 tablespoon
- Tomato Ketchup 1 tablespoon
- Ajinomoto ½ teaspoon ( Optional )
Cut the carrot into small roundels. Chop the spring onion leaves. Cut the garlic pods into very small pieces.
In a large pan,boil about 6 to 7 cups of water. Separate the Noodle strands gently as much as possible without breaking them too much and add to the boiling water.
Keep the flame high and boil for 4 minutes. Add 1 tablespoon oil and salt while boiling.
Drain in a colander and wash with cold water till they cool completely.
Let stand till all water drains off. Spread in a large plate and keep under a fan so that they dry up.
Also, sprinkle 3 tablespoons cornflour all over. This makes the Noodles turn crispy while frying.
Heat up enough oil in a thick bottom pan. Turn the flame to medium.
Add a few strands of noodles at a time and let them fry till crisp. Fry the remaining noodles bit by bit.
In another pan, heat 1 tablespoon oil. Toss in the garlic and let it turn light golden brown.
Add in the cabbage, onions, carrots, spring onion leaves, capsicum and saute on full flame for only 1 minute.
Toss in the red chilli sauce, green chilli sauce, tomato ketchup, Schezwan chutney, ajinomoto.
Stir fry just a bit and shut off the flame. Add the fried noodles and gently toss.
If the whole quantity is not going to be used at one go, then the fried noodles can be stored in an airtight container for a few days.
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