Chinese Bhel
The name itself is delicious enough to tingle your tastebuds and make your mouth water. Isn’t it ? A very exciting version of Bhel I must say. Chinese Bhel is a classic and popular Indo Chinese Street food which has originated from the streets of Mumbai, the only chaat recipe featuring in a Chinese stall. Indo Chinese food is basically cooking with Chinese ingredients with a delectable Indian twist.
With the 37 th Foodie Monday Bloghop theme being Indo Chinese I chose this delicious crunchy snack to do justification to the theme. Chinese bhel is basically fried noodles tossed with colourful sautéed veggies and loads of spicy sauces. A quick mix of everything and your scrumptious snack is ready. I used a little sweet and sour Tamarind chutney and Coriander as garnishing to give a lovely Indian tweak to the Bhel. Make sure you prepare this snack just before serving as the noodles tend to get soggy after mixing with the sauces. To make the recipe healthy you can air fry the boiled noodles in an air fryer instead of deep frying. They are airfried in small batches in 180 deg C for 15-20 minutes.
- 01 150 gm packets noodles
- 01 tbsp cornflour
- 01 tbsp Oil
- 1 tsp garlic chopped
- 01 medium onion Sliced
- 1/2 Cup cabbage Shredded
- 1/2 Cup green capsicum Sliced
- 1/2 Cup carrots Julienned
- 1/4 Cup spring onions chopped (optional)
- 2 tbsps schezwan sauce
- 1 tsp soy sauce
- 1 tsp Red chilli Sauce
- 1 tbsp tamarind chutney
- 1 tbsp coriander Chopped
- 2 Cups Oil for deep frying
- Boil the noodles as per instructions on the packet, strain and run under cold water, add a tsp of oil, keep it aside in the strainer to dry.
- Heat the oil for deep frying the noodles, sprinkle the cornflour on the noodles and mix, deep fry them on medium heat till crispy. Make sure the noodles are dry before frying. Keep it aside.
- In a pan heat 1 tbsp Oil, add the chopped garlic and sautxe9.
- Add the sliced onion and saute on high heat for 20-30 secs.
- Add the carrots and capsicum and sautxe9 continuously maintaining the high flame for 30 secs more.
- Now add the Cabbage,soy sauce,red chilli sauce,schezwan sauce and salt and saute for few seconds more. Switch off the flame.
- Add the mix to the fried noodles in a bowl,add the tamarind chutney and toss everything together well.
- Serve immediately garnished with Spring onion greens or Coriander.
- Make sure you prepare this snack just before serving as the noodles tend to get soggy after mixing with the sauces.
- To make the recipe healthy you can air fry the boiled noodles in an air fryer instead of deep frying. They are airfried in small batches in 180 deg C for 15-20 minutes.
This definitely is a palate tickling recipe. With tamarind and szechwan sauce.
Hi Saswati, nice recipe. I visited your blog many times and wanted to comment but didn’t find the place to comment. Even on google + when I am trying to comment , it is written I should join the community. I am Sadhna Grover from http://herbsspicesandtradition.blogspot.ca/
Thank you Mayuri…it sure is a lip smacking recipe.
Hi Sadhna ..of course I remember you…had participated in your legume love affair event.I am so sorry if you have faced this problem..will talk to cucumbertown guys about this for sure…thanks a ton for visiting my space.
A wonderful share . I am sure it is a lip smacking recipe.
Great going saswati,….i read each and every receipe of yours and….. years back when i had first tasted chilli chicken at ur place , i knew u were a great cook…..visiting ur blog and seeing ur dishes…..u have proved it to the core….there is no stopping u now……looking forward to making ur receipes and of course personally tasting them soon.
This looks amazingly. Loved the color and flavor.
awesome mouthwatering share
Lovely lip smacking dish
Very tempting, saswati and nice presentation too
Thank you Preeti,Jolly,Nisa and Alka Dee.
Thank you so much Shibani for visiting my blog…it’s really nice to be back in the blogging scene.