My kids love Chinese and also bhel. Hence this is an all time favourite at my home. Whenever I make noodles, I cook some extra to make Chinese Bhel.

It remains crunchy even after long time, hence can be packed in lunch boxes.

Noodles can be fried and stored ahead of time, so it is very nice idea for parties.

Chinese Bhel

RECIPE

Serves: 2
Prep time: 15 minutes 
Cook time: 20 minutes 

INGREDIENTS

For Noodles

1 packet raw noodles

4-5 teaspoon oil

1/2 teaspoon salt

2-3 tablespoons plain flour

As needed Oil for frying

For Bhel

1 onion chopped

3 tablespoons chopped capsicum

1 teaspoon chopped green onions

2 tablespoon chopped coriander leaves

to taste Salt

1 teaspoon red chilli powder

2 tablespoons thinly sliced cabbage

1 teaspoon chaat masala powder

1/4 cup tomato ketchup

1/2 teaspoon black pepper powder

Juice of 1 lemon

4 teaspoon sugar

2 teaspoon water for sugar syrup

METHOD

Heat 1/2 litre water in a pan, add salt and 1 teaspoon oil. Add raw noodles in boiling water and cook for 5 minutes.

Strain noodles and run under cold water 2-3 times. Add remaining oil and coat noodles well.

Sprinkle plain flour and toss noodles to coat thoroughly.

Heat oil in a pan and deep fry noodles.
Fry and keep noodles aside.

Crush them slightly.

Make sugar syrup by mixing water and sugar, heat till sugar dissolves. Cool the mixture and use.

In a large bowl mix chopped vegetables, ketchup, salt, pepper, chilli powder, chaat masala, lemon juice and sugar syrup.

Chop capsicum, onion, coriander, green part of green onions and cabbage.

Add fried noodles in the bowl and mix with hands, by slightly crushing the noodles too. Can add pomegranate seeds or roasted peanuts if you prefer.

Yummy tasty noodles are ready to serve.

Thanks for visiting 😊