Chinese bhel is a delicious, easy to make addictive crispy noodles chaat made in the lines of American chopsuey. As the making is similar to bhel puri, this dish gets the name Chinese style bhel.
Servings: 3 servings
For Crispy Fried Noodles
- 200 grams noodles
- 4 cups water
- salt to taste
- oil for deep frying
For Stir Fried Vegetables
- 1/3 cup carrot sliced thinly
- 1/3 cup cabbage shredded
- 1/3 cup capsicum thinly sliced
- 1 inch ginger peeled and minced
- 3 garlic cloves peeled and minced
- 3 tablespoons spring onion white part, chopped
- 1/4 cup onions chopped
- 2 tablespoons soy sauce
- 1 tablespoon red chili sauce or paste
- 2 tablespoons tomato ketchup
- 1/2 teaspoon sugar
- 1/2 teaspoon freshly cracked black pepper
- 1 tablespoon vinegar
- salt to taste
- 1/2 cup spring onion greens finely chopped
- 2 tablespoons cilantro leaves chopped
Open a pack of 200 grams of noodles and keep it ready. Do not break the noodles.
Add 5 cups of water to a large pot and heat it for cooking noodles
Let water the come to a rolling boil. Add a big pinch of salt.
Now place the block of noodles into the water carefully. Most of the noodles packet will have cooking time mentioned, so keep a watch. It helps to cook the noodles a minute or two less than what is mentioned to get al dente texture.
Mix very gently. Add few drops of oil over the noodles.
Mix again gently. As the water boils, noodles will become soft. Usually this takes around 4-6 minutes.
Now mix very gently so that the noodles do not stick to the bottom of the pan. As the noodles cook, they will begin to float, also check the time mentioned in the pack.
Once they are soft, switch off the flame and immediately drain the boiled noodles in a colander. Rinse the cooked noodles under running water to prevent further cooking. Spread the cooked noodles on a plate and set aside to dry for an hour.
Making Crispy Fried Noodles
Heat oil for deep frying in a heavy pan. Once the oil is hot maintain medium flame.To check if oil is ready for frying, add few boiled and dried noodles in the hot oil. If it sizzles up after a second, oil is ready for frying. If you are using a thermometer it should ready 190 C.
Once the oil is heated, add boiled noodles in batches to it.
Deep fry the noodles in medium flame until it turns crispy and golden.
Remove to a plate lined with kitchen towel to drain excess oil. Break the fried noodles into small pieces. You can prepare this a day or two ahead. Keeps well in airtight container.
Stir Frying Vegetables With Sauces For Chinese Bhel
Heat 2 tablespoons sesame oil in a broad wok or heavy pan. Add 1/2 teaspoon red chilli flakes, 1 inch peeled and minced ginger, 3 garlic cloves minced and 2 tablespoons chopped spring onion whites. Saute in high heat for a minute. Also add 1/4 cup chopped onions.
Now add 1/3 cup each- shredded cabbage, thinly sliced bell pepper and carrots. Saute in high heat for another 2 minutes.
Now add red chilli sauce or green chili sauce. I have added homemade chili paste. Mix well and saute.
Next add tomato ketchup. If you don’t have ketchup you can add 1 tablespoon tomato sauce or paste along with 1/2 tablespoon sugar. You can also add date syrup or honey or maple too.
Add 2 tablespoons soy sauce. I have added low sodium naturally brewed soy sauce. If you are using regular sauce add 1 tablespoon only.
Next add 1 teaspoon sugar and mix well.
Finally add salt to taste and freshly cracked black pepper.
Saute everything until well combined for a minute or two in high flame until the sauce combines. Remove the sauce for Chinese bhel from the heat.
Crispy Fried Noodles Tossed In Vegetables
Serving: 3servings | Calories: 296kcal | Carbohydrates: 60g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Sodium: 795mg | Potassium: 359mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3032IU | Vitamin C: 28mg | Calcium: 50mg | Iron: 2mg