Chinese Bhel
In this Article
Indo-Chinese fusion dishes are quite a hit among kids. So, here we are, presenting to you one such popular dish – Chinese Bhel. Fried noodles are tossed with stir fried veggies and are spiced up with schezwan sauce for a lip-smacking, finger licking Indo-Chinese fusion fast food.
After preparing this dish, it needs to be served instantly; otherwise the fried noodles will lose their crunchiness.
After preparing this dish, it needs to be served instantly; otherwise the fried noodles will lose their crunchiness.
| Serves | Preparation Time | Cooking Time |
| 4 People | 25-30 Minutes | 20-25 Minutes |
Ingredients
- 4 cup fried noodles
- 2 tbsp oil
- 1 tbsp garlic paste
- 1 medium onion, thinly sliced
- ½ cup capsicum, finely sliced
- ½ cup carrots, thinly sliced
- ½ cup cabbage, thinly sliced
- ¼ cup spring onions, finely chopped
- ¼ cup ready to use schezwan sauce
- ¼ cup tomato ketchup
- 2-3 tbsp spring onion greens
Method
Step 1
Heat oil in a pan or wok; add garlic and onions and sauté on a high flame for a few seconds.
Step 2
Add the spring onion greens, capsicum, carrots, cabbage and sauté on a high flame for seconds. Next, add the schezwan sauce, tomato ketchup and salt, mix well and cook on a high flame for a few seconds.
Step 3
Take it off heat and transfer into a deep bowl. Add the fried noodles and toss well. Garnish with spring onion greens and serve immediately.
Nutritional Information
| Calories | 295 K cal |
| Proteins |
7.9 g
|
| Fats | 7.4 g |
| Carbohydrates | 50.2 g |
| Cholesterol | 0 mg |
|
Sodium
|
183 mg |
| Potassium | 251 mg |
Tip: To fry noodles, boil the noodles first as per package instructions. Drain them completely and spread on a dry cloth for an hour or so for it to dry. Fry them in small batches in hot oil.
