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.