RITIKA NARULA

Chinese Bhel

Indo Chinese cuisine is quite popular across India. We Indians are so good in adapting dishes to our taste.

This mouthwatering chaat style dish called Chinese Bhel is a famous street food in India. Chinese Bhel is nothing but (boiled )noodles fried till crisp and mixed with spicy tangy chaat spices. I like to add some of the vegetables for added nutrition, freshness and crunch.

This is one of the most loved dishes in my house. And i make this often whenever some one is visiting our home and it is loved by all the guests.

It also makes for a good party appetizer or big get together as you can enjoy it cold as well. Also, it is quite easy to assemble and should be assembled just before serving.

AuthorRitika NarulaCategory, , DifficultyBeginner

Yields1 Serving
Prep Time20 minsCook Time20 minsTotal Time40 mins

INGREDIENTS
 1 and half packet noodles
 1 big Capsicum diced
 Spring onions
 1 onion sliced
 4 to 5 to matoes for chinese garlic chilli sauce optional – can use schezwan sauce instead.
 Salt
 Pepper
 Chaat masala
 Khati mithi chutney imli gur chutney
 Tomato ketchup
 Vinegar
 Soya sauce
 Hot and sweet sauce or chillies sauce

INSTRUCTIONS
1

Boil noodles with salt. Once cooked. Strain and rinse with cold water. Add a few drops of oil to coat the noodles so they dont stick together. Keep aside.

2

Once these are little cool, add 1 to 2 tsp corn flour for coating the noodles.

3

For sauce :-

4

In a vessel,take 2 tbsp oil,add red chillies ( to taste) 8 garlic cloves chopped and let it cook till it turns slightly golden, add 4 to 5 chopped tomatoes. Simmer and cook for 5 minutes stirring occassionally. Add salt and black pepper. Also 1/2 tsp sugar.

5

Once the tomatoes are cooked. Switch off flame and let it cool. Blend this tomato mixture in a mixi. This is our chinese sauce. If you have hot garlic sauce or schezwan sauce u can skip making at home and use that instead. Or if you dont have schezwan sauce and dont want to make chinese sauce then take oil in wok add garlic and red chillies. Blend in mixture and add tomatoe ketchup with black pepper and use that as a sauce.

6

In a kadhai , take 1/4 cup oil and heat on high flame. Once hot add small batch of noodles and fry. ( you can add more oil and deep fry too but shallow fry did the trick for me) . Turn the noodles when one side is crispy and golden in colour. Let cook from other side. Take out of oil on tissue paper. Shallow fry rest of the noodles.

7

Now in the same oil add sliced capsicum and cook for 2 minutes on high flame. It should still be crunchy. Also saute cabbage shredded on high flame for 2 to 3 minutes. ( I didnt have cabbage so I didnt add it)

8

In a bowl, add 1 tbsp soya sauce, 2 tsp vinegar ,salt and black pepper, garlic powder, 1/2 tbsp chaat masala ( if u dont have then add sauted a bit of garlic oil) and chinese seasoning( optional). Now add chinese tomato chilli sauce we made earlier and 1 to 2 tbsp tomato ketchup and 3 tbsp hot and sweet sauce and 2 tbsp imli gur chutney.Mix everything well.now add all the vegetables capsicum, onions sliced , spring onion . Lastly add noodles and toss. Taste test. You can adjust seasoning and sauces as per your taste. Serve the Chinese bhel and sprinkle spring onions on top.

9

Ingredients

INGREDIENTS
 1 and half packet noodles
 1 big Capsicum diced
 Spring onions
 1 onion sliced
 4 to 5 to matoes for chinese garlic chilli sauce optional – can use schezwan sauce instead.
 Salt
 Pepper
 Chaat masala
 Khati mithi chutney imli gur chutney
 Tomato ketchup
 Vinegar
 Soya sauce
 Hot and sweet sauce or chillies sauce

Directions

INSTRUCTIONS
1

Boil noodles with salt. Once cooked. Strain and rinse with cold water. Add a few drops of oil to coat the noodles so they dont stick together. Keep aside.

2

Once these are little cool, add 1 to 2 tsp corn flour for coating the noodles.

3

For sauce :-

4

In a vessel,take 2 tbsp oil,add red chillies ( to taste) 8 garlic cloves chopped and let it cook till it turns slightly golden, add 4 to 5 chopped tomatoes. Simmer and cook for 5 minutes stirring occassionally. Add salt and black pepper. Also 1/2 tsp sugar.

5

Once the tomatoes are cooked. Switch off flame and let it cool. Blend this tomato mixture in a mixi. This is our chinese sauce. If you have hot garlic sauce or schezwan sauce u can skip making at home and use that instead. Or if you dont have schezwan sauce and dont want to make chinese sauce then take oil in wok add garlic and red chillies. Blend in mixture and add tomatoe ketchup with black pepper and use that as a sauce.

6

In a kadhai , take 1/4 cup oil and heat on high flame. Once hot add small batch of noodles and fry. ( you can add more oil and deep fry too but shallow fry did the trick for me) . Turn the noodles when one side is crispy and golden in colour. Let cook from other side. Take out of oil on tissue paper. Shallow fry rest of the noodles.

7

Now in the same oil add sliced capsicum and cook for 2 minutes on high flame. It should still be crunchy. Also saute cabbage shredded on high flame for 2 to 3 minutes. ( I didnt have cabbage so I didnt add it)

8

In a bowl, add 1 tbsp soya sauce, 2 tsp vinegar ,salt and black pepper, garlic powder, 1/2 tbsp chaat masala ( if u dont have then add sauted a bit of garlic oil) and chinese seasoning( optional). Now add chinese tomato chilli sauce we made earlier and 1 to 2 tbsp tomato ketchup and 3 tbsp hot and sweet sauce and 2 tbsp imli gur chutney.Mix everything well.now add all the vegetables capsicum, onions sliced , spring onion . Lastly add noodles and toss. Taste test. You can adjust seasoning and sauces as per your taste. Serve the Chinese bhel and sprinkle spring onions on top.

9

Chinese Bhel

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