Mumbai

Chinese bhel

Name: Chinese bhel
Total time: 25 min
Yield: 3 servings
Cuisine: Indo Chinese
Ingredients: 3/4 packet hakka noodles wheat noodles; Cooking oil (vegetable oil), for frying, about 3 1/2 tbsp absorbed; 1 1/2 cups finely shredded cabbage; 1 small julienned carrot; 1/2 thin strips capsicum (green capsicum, green bell pepper); 1 small thinly sliced onion; 2 stalks chopped spring onion (green onion, scallion); 2 tbsp schezwan sauce; 1 1/2 tbsp tomato ketchup (ketchup); 1 1/2 tsp soy sauce; 1 tsp vinegar; 2 tbsp chopped coriander leaves (cilantro); Salt, to taste

Bhel puri's wild cousin: crisp noodles, raw veg and schezwan. Crunch, heat, done.

25 minTime

8 gProtein each

hotSpice

When bhel met noodles2 chapters · 1 min read

Make it your way

Grandma's wayMumbai stall style.

The original

379kcalsame

8 gproteinsame

4 gfibresame

25minutessame

Chinese bhel.

Per serving, worked out from the ingredient table.

Ingredients

Wheat noodles¾ packet hakka noodles

Cooking oil (vegetable oil)for frying, about 3 1/2 tbsp absorbed

Cabbage1½ cups, finely shredded

Carrot1 small, julienned

Capsicum (green capsicum, green bell pepper)½, thin strips

Onion1 small, thinly sliced

Spring onion (green onion, scallion)2 stalks, chopped

Schezwan sauce2 tbsp

Tomato ketchup (ketchup)1½ tbsp

Soy sauce1½ tsp

Vinegar1 tsp

Coriander leaves (cilantro)2 tbsp, chopped

Saltto taste

Method

3 steps

1Boil the noodles, drain, cool, dust with a pinch of cornflour or maida if they feel damp, and deep fry until crisp. Break into bite size pieces.
2Mix schezwan sauce, ketchup, soy sauce and vinegar in a large bowl.
3Just before serving, add vegetables and noodles and toss quickly with salt and coriander.

Serve it like this

Toss just before serving and bring it to the table cold, so it stays crisp.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Chinese bhel

Make it your way

Ingredients

Method

Make it a meal