Chinese Bhel

Name: Chinese Bhel
Total time: 2100 s
Yield: 3-4 servings
Ingredients: 2 cups noodles (from 1 packet); 4 cups water (about 950 ml); 1 tablespoon shredded cabbage; 1 tablespoon shredded carrot; 1 tablespoon chopped bell pepper; 1 tablespoon chopped onion; 1 tablespoon chopped tomato; 1 green chili, chopped; 1 tablespoon tomato ketchup; Chili sauce, to taste; 1 tablespoon soy sauce; 1 teaspoon vinegar; Salt, to taste; 1/2 teaspoon black pepper; Oil, as needed for frying; 1 tablespoon olive oil

Neelam Garg @chocochilldelhi @neelamg0709 @cook_30719825

New Delhi, दिल्ली, भारत

Chinese Bhel

Neelam Garg @chocochilldelhi @neelamg0709 @cook_30719825

New Delhi, दिल्ली, भारत

Chinese Bhel

Saved

Ingredients

30-35 minutes

3-4 servings

2 cupsnoodles (from 1 packet)
4 cupswater (about 950 ml)
1 tablespoonshredded cabbage
1 tablespoonshredded carrot
1 tablespoonchopped bell pepper
1 tablespoonchopped onion
1 tablespoonchopped tomato
1green chili, chopped
1 tablespoontomato ketchup
Chili sauce, to taste
1 tablespoonsoy sauce
1 teaspoonvinegar
Salt, to taste
1/2 teaspoonblack pepper
Oil, as needed for frying
1 tablespoonolive oil

Saved

Steps

30-35 minutes

1

Finely chop all the vegetables and set aside.
2

In a saucepan, bring the water to a boil with a pinch of salt and 1 teaspoon of any oil. Add the noodles and cook until fully done. Drain and set aside to cool.
3

Heat olive oil in a pan. Add the green chili and other vegetables, and sauté for 1-2 minutes. (Set aside a little raw onion and tomato for topping.)
4

Add all the sauces one by one, mix well, then add vinegar, salt, and black pepper. Cook for just 2 minutes—do not overcook.
5

Heat oil in a deep pan for frying. Once hot, fry all the boiled noodles on high heat until golden and crispy.
6

Lightly crush the crispy noodles in a bowl, add the cooked vegetables, and mix well. Serve topped with the reserved raw onion and tomato.