Chinese Bhel is a scrumptious and super addictive Mumbai street food. It is an exciting twist to the Indian bhel which is made with puffed rice whereas chinese bhel is made with a blend of crispy noodles tossed with semi-cooked colorful veggies and sauces. The first time I had Chinese Bhel was at a food stall just across my college. They served amazing Indo-Chinese food and as long as I remember, they always had a huge crowd to eat their food especially their Chinese bhel. Yum!
It is an extremely flavorful and delicious snack but the amount of work this recipe requires, keeps me away from making it frequently in my kitchen. But whenever I make it just one bite full of crispy-spicy-sweet-tangy, makes all that effort totally worth it!
Cooking time: 1 hr
Crispy Fried Noodles
225 gms noodles (Hakka or Egg Noodles), (makes approximately 3 cups boiled noodles)
1 tbsp + 2 tsp oil, for boiling and tossing
½ tsp salt
5 tbsp cornflour
Oil, for frying
1 tbsp garlic, finely chopped
½ cup cabbage, shredded
½ cup carrot, peeled and julienned
½ cup green bell pepper (capsicum), thinly sliced
¼ cup scallions (spring onion) whites, finely chopped
¼ cup tomato ketchup
¼ cup schezwan sauce
¼ tsp black pepper powder (optional)
½ tsp salt, or adjust as per taste
1 tbsp oil
Scallions (spring onion) greens, finely chopped, for garnish
1. Crush the crispy noodles into pieces and keep aside.
1. Chop all veggies and keep them ready.
2. Heat oil in a wok on high heat. Add finely chopped garlic and saute for few seconds.
3. Add cabbage, carrot, green bell pepper, spring onion whites and saute for 30 seconds on high flame.
4. Add tomato ketchup, schezwan sauce, black pepper powder, salt and mix well. Saute for few seconds. Turn off flame and remove it into a bowl.
5. Add the fried noodles to the bowl and toss everything together.
Garnish with spring onion greens. Enjoy the Crunch!
spoonful O’ tips
1. While cooking, noodles must be completely submerged in boiling water so that they cook evenly.
2. The time required to cook different types of noodles may vary. So be careful and cook noodles only until almost cooked. Overcooking them might turn them mushy.
3. Pouring cold water over the boiled noodles stops them from cooking further.
4. Tossing cooked noodles in oil stops noodles from sticking together.
5. Cornflour soaks the water from the noodles making them dry and resting them further at room temperature removes the excess moisture from the noodles.
6. Make sure to completely dry the noodles before adding it to the oil or else the noodles will get chewy and hard.
7. After tossing the crispy noodles with the sauce, immediately serve or else the crunchy noodles tend to get soggy overtime.