Chinese Noodles Bhel
Chinese Bhel Street Food – Crispy Fried Noodles Chaat is the perfect recipe for anyone who loves bold Indo-Chinese flavours, crunchy textures, and easy homemade street food. With crispy noodles, fresh vegetables, and a delicious combination of spicy, tangy, and savoury sauces, this irresistible snack brings a taste of Mumbai's street-food culture to your table.Whether you prepare it for an evening treat, a party appetiser, or a weekend indulgence, remember to toss the noodles with the vegetables and sauce just before serving to preserve their signature crunch.Try your favourite variation, adjust the spice level to suit your taste, and enjoy this delightful fusion snack fresh!
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.