Chinese Bhel Street Food is simply irresistible…it totally disappears in the blink of an eye! Crispy Noodles Chaat is a delicious Indo-Chinese vegetarian dish where crunchy noodles are topped with a saucy and spicy vegetable stir fry. The sauce drenched veggies soak up some of the noodles while leaving some of it still crispy. So Yum!
Chinese Bhel is a desi take on the popular Indian street food – Bhelpuri. Just like Bhelpuri, crispy noodles chaat too is freshly assembled, has a variety of colourful veggies and sauces and is wonderfully crunchy and flavourful.
Chinese Bhel Street Food Recipe:
Chinese Bhel is a classic Indo Chinese street food dish where a bed of deep fried crunchy noodles is topped with a saucy blend of stir fry veggies! If you’ve never tried Chinese Bhel, you’re truly missing out. It’s the ultimate spread with the crispy noodles soaking in the stir fry yummy sauce and leaving you with a delicious mix of crisp and tenderness.
- To make Chinese Bhel, firstly boil 3 cups of salted water in a vessel. Add ½ tsp oil to the salted water.
- Once the water boils, then add 2 packs of noodle (140 g).
- Cook the noodles al dente (cooked to be firm to the bite) for 2 mins or as per packet instructions. You use any kind of noodles, ramen, Hakka, Maggi, or even spaghetti.
- Strain the water and run the cooked noodles under cold water.
- Transfer to a colander, spread out the noodles and allow them to completely cool down.
- Meanwhile, get the veggies ready for the stir-fry.
- Finely mince the garlic and ginger. Chop the onion and spring onion. Slice the cabbage, capsicum and carrots.
- Heat oil for deep-frying in a large pan.
- Gently drop in the noodles, in batches, over medium-high heat. Be careful when frying cooked noodles. They need to be absolutely dry or else they will splutter if added directly to hot oil.
- Fry the noodles till they turn crispy and golden brown. Flip the noodles over a couple of times to ensure even cooking.
- Remove with a slotted spoon onto a plate.
- Keep aside to cool down.
- Now heat 1 tbsp. oil in a wide pan. Toss in the minced ginger and garlic. Sauté it for 30 seconds.
- Then add the chopped onions and the spring onion whites.
- Sauté over medium-high heat till the onions soften and get a light colour on them.
- Next add the sliced carrots and sauté for a minute over high heat.
- Put in the sliced cabbage and capsicum and sauté all the veggies for 1-2 minutes.
- They should not become soft, but retain their crunch.
- Season with salt and pepper and mix well.
- Add the sauces – schezwan sauce, red chilli sauce and tomato sauce. Adjust the sauces to your spice-tolerance levels.
- Toss well to combine. Remove from heat and keep the stir fried veggies aside.
- For assembling, take the fried noodles in a mixing bowl and lightly break them up.
- Now add the prepared vegetable stir fry mixture.
- Toss everything well.
- Finally, garnish with spring onion greens.
- Serve hot and spicy Chinese Bhel Street Food immediately. Enjoy!
If you are searching for more Chinese recipes, then do try out Chicken Chilli.
Crispy Noodles Chaat Recipe details below:
Chinese Noodles Bhel
Noodle Chaat is an easy noodles dish made with crunchy fried noodles, topped with colourful stir fried veggies with a thick, delicious sauce. Chinese Bhel is truly heavenly - a little bit of crispy noodles, a little bit of crunchy veggies, and a whole lot of good! You can choose all your favourite toppings and customize it to your liking.
Servings: 2
Calories: 340kcal
Ingredients
For the noodles:
- 140 grams noodles Hakka/Instant
- 3 cups water
- ½ tsp salt
- 1 tsp oil
- Oil for deep-frying
For the vegetable stir fry:
- 1 clove garlic minced
- ½ inch ginger minced
- 1 small onion finely chopped
- ¼ cup spring onions finely chopped
- 1/3 cup carrot juliennes
- 1 cup cabbage shredded
- 1/3 cup capsicum juliennes
- ¼ tsp salt
- ¼ tsp pepper
- 1 tbsp. schezwan sauce
- 1 tbsp. red chilli sauce
- 1 tbsp. tomato sauce
- 1 tbsp. oil
Instructions
- Firstly, boil 3 cups of cup water with ½ salt and 1 tsp oil.
- Once the water starts to boil, add two cakes of noodles and cook for 2 minutes or follow package instructions.
- Cook the noodles till they turns al dente (cooked so as to be still firm when bitten).
- Drain off the water and rinse the noodles under cold water to stop further cooking. Transfer to a colander, spread them out, and leave aside to cool down.
- Meanwhile, chop the onion and spring onions finely.
- Grate or mince the ginger and garlic.
- Cut the carrot and capsicum into thin juliennes.
- Shred the cabbage finely.
- Now heat oil for deep frying. Take a handful of noodles and release them into the hot oil.
- Deep fry the boiled noodles on medium high till golden brown. Flip over the noodles to ensure even cooking.
- Remove on to kitchen towel to drain off excess oil.
- Then heat oil in a wide pan. Put in the ginger and garlic and sauté for thirty seconds.
- Next add the chopped onion and the spring onion whites and sauté for 1-2 minutes.
- Now add the sliced carrot and sauté for a further minute or so.
- Then add the sliced capsicum and cabbage and sauté for 1-2 minutes on high heat till they are tender yet crunchy.
- Sprinkle salt and pepper and combine well.
- Drizzle the sauces - schezwan sauce, tomato sauce and red chilli sauce.
- Toss well till the veggies are coated nicely with the sauces.
- Turn off the heat.
- To make the bhel, take the noodles in a bowl and crush them lightly.
- Mix in the stir fried veggies and combine well.
- Garnish with spring onion greens.
- Serve Chinese Noodles Chaat hot.
Notes
- You can use any veggies of your choice - beans, broccoli, snow peas, sprouts.
- You can coat the cooked noodles with some cornflour before deep frying to prevent them from getting sticky.
- Serve the dish immediately as the noodles will lose their crispiness and turn soggy.
