The Chinese Bhel – a Chinese dish created in India and probably only found in India. How does that sound? Pretty impressive, isn’t it? We Indians can adapt cuisines from across the world to suit our taste buds and we do it pretty well.
The Chinese Bhel is no exception. Deep fried noodles, some sauce, a range of colourful veggies and we have our Chinese Bhel. Yes it is that easy.
This is how my Chinese Bhel recipe goes.
- Deep fried noodles – 2 cups
- Garlic (chopped) – 1 tsp
- Spring onions (chopped with the white and green separated) – 2
- Mixed vegetables (carrot julienne, capsicum, cabbage, and whatever else you prefer) – 1 cup
- Schezwan sauce – 3 tbsp (I have used the Chings Schezwan Chutney)
- Oil – 2 tbsp
Heat oil in a large wok.
Add the garlic and sauté.
Add the onion whites and sauté for half a minute.
Add all the veggies and cook for two minutes. The vegetables should retain their crunch.
Add half of the onion greens and cook for another minute.
Add the schezwan sauce and mix thoroughly.
Add the fried noodles and mix well. The noodles and veggies should be well mixed.
Remove from fire and add the remaining onion greens. Toss once again to get a well mixed noodles and veggies mixture. After all it is a bhel.
Notes: If you cannot get readymade fried noodles you can alway deep fry your own one. Results are equally mouthwatering.
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