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Chinese Bhel Recipe | Crispy Noodles Salad
Chinese bhel is Indo-Chinese food. This is one of the most popular street food and snack in Mumbai. This is a fusion food of Indian bhel and Chinese noodles.
Street foods are generally a combination of flavors like spicy, tangy, sweetness. And this blend of flavors makes them perfectly delectable for our taste buds. We call that "chatpata" in Hindi which basically means a mixture of all flavors. So as in Chinese bhel.
As this is fusion food, the preparation method we use is that of the bhel. Whereas we will be using Chinese sauces and flavors to give it an authentic flavor.
This is also similar to or you can say a modified version of American Choupsy which is almost similar to this recipe.
Other Indo-Chinese recipes on the blog:
- Hakka Noodles
- Veg Manchurian
- Gobi Manchurian Dry
- Gobi Manchurian Gravy
- Chilli Paneer
I'm also compiling 15 Indo-Chinese recipes on the blog. Read it on my Recipe Collections Page.
How To Make Chinese Bhel?
I will divide this into 3 step process.
- Preparing Fried Noodles
- Preparing Sauce
- Final Presentation
Preparing Fried Noodles
Heat water in a saucepan with a pinch of salt and a tsp oil. Add noodles into boiling water and boil till it's cookedal-dente. (Don't over boil otherwise it will be mushy).
Once boiled remove from hot water and place on a colander. Run it under tap water or room temperature water to stop excess cooking. Drizzle some oil into it. Noodles will not stick by this.
Heat oil in a deep Frying pan. Keep it on high flame. Now drop a fistful of boiled noodles into hot oil and deep fry till it turns crispy and changes color.
This will take around 3 - 4 minutes. Do it in batches and don't overcrowd the pan beyond the capacity. Similarly deep fry all boiled noodles. Keep the fried noodles on a paper napkin to get rid of excess oil.
Preparing Sauce
Now in another pan heat 2 - 3 tbsp oil. Saute sliced onion, ginger garlic till little brown. Now add shredded cabbage, carrots for 2 minutes. Then add sliced bell peppers and saute for 2 minutes.
Add all sauces mentioned in the ingredients list. Season with salt to taste. Sauce is now ready.
Final Assembling/ Presentation
Next, add all deep-fried noodles into the sauces and quickly stir for a minute. Then turn off the heat. Add chopped onion greens and garnish with some more.
Variation to This Bhel
You can also add vegetable manchurian balls or cabbage balls to the bhel to make this more filling and yummy.
You can also add schezwan sauce to the bhel to make extra spicy and hot.
Recipe Card For Chinese Bhel/ Crispy Noodles Salad
Crispy Chinese Bhel Recipe
Ipsa Faujdar
Chinese bhel is a popular street food in Mumbai and is crispy in texture. This makes a perfect evening snack recipe.
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Appetizer, Evening Snacks, Street Food
Cuisine Indo-Chinese
Servings 4
Calories 234 kcal
Equipment
Frying Pan/ Skillet
Ingredients
For Sauce
- 1 tbsp Red Chilli Sauce
- 1 tbsp Tomato Ketchup
- 1 tbsp Soy Sauce
- 1/2 tbsp Vinegar or chili vinegar
- 1/2 tsp Black Pepper Powder
- 1/2 tsp corn starch + 1 tsp water to make the slurry
Instructions
Heat water in a saucepan with a pinch of salt and a tsp oil.
Add noodles into boiling water and boil till it's cooked al-dente. (Don't over boil otherwise it will be mushy)
Once the noodle is cooked remove from hot water and place on a colander.
Run it under tap water or room temperature water to stop excess cooking.
Drizzle some oil into it. Noodles will not stick by this.
Heat oil in a deep Frying pan. Keep it on high flame.
Now drop a fistful of boiled noodles into hot oil and deep fry till it turns crispy and changes color.
This will take around 3 - 4 minutes. Do it in batches and don't overcrowd the pan beyond the capacity.
Similarly deep fry all boiled noodles. Keep the fried noodles on a paper napkin to get rid of excess oil.
Now in another pan heat 2 - 3 tbsp oil.
Saute sliced onion, ginger garlic till little brown.
Now add shredded cabbage, carrots for 2 minutes.
Then add sliced bell peppers and saute for 2 minutes.
Add all sauces mentioned in the ingredients list.
Make a slurry with mixing corn starch with water.
Add the slurry to the prepared sauce and bring it to a boil.
Sauce is now ready.
Next, add all deep-fried noodles into the sauce and quickly stir for a minute.
Then turn off the heat.
Add chopped onion greens and garnish with some more.
Notes
- Wash noodles immediately after boiling to stop overcooking.
- Add salt if at all required (after tasting) as soy sauce and chili sauce contain some salt in them.
- Add manchurian balls to make it yummier.
- You can also prepare the fried noodles and store it in air tight jar. And the sauce separately for further use.
Nutrition
Serving: 45gCalories: 234kcalCarbohydrates: 23gProtein: 5gFat: 14gSaturated Fat: 2gSodium: 170mgSugar: 7g
Keyword Asian Noodle Salad, Crispy Noodle Salad, Vegan Noodle Salad
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