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Introduction
Chinese Bhel is a popular Indo-Chinese street food that blends the crunch of fried noodles with the spicy-tangy flavors of Chinese sauces and fresh vegetables. A fusion of Indian bhel and Chinese stir-fry, this snack is loved for its texture, zest, and instant appeal.
Ingredients:
2 cups fried noodles (store-bought or homemade)
½ cup shredded cabbage
½ cup julienned carrots
½ cup sliced bell peppers (green/red/yellow)
2 tbsp spring onions (finely chopped)
1 tbsp garlic (finely chopped)
1 tbsp ginger (finely chopped)
1 tbsp oil
2 tbsp tomato ketchup
1 tbsp red chili sauce
1 tbsp green chili sauce
1 tbsp soy sauce
1 tsp vinegar
Salt to taste
Black pepper to taste
Chaat masala (optional, for extra tang)
Instructions:
Prepare the noodles
If using raw noodles, boil them first until al dente. Drain and allow to dry completely. Deep-fry until golden and crispy. Let them cool and set aside.
Sauté the veggies
In a wok, heat oil on high flame. Add garlic and ginger; sauté for a few seconds. Add the cabbage, carrots, and bell peppers. Stir-fry for 2–3 minutes. Keep them crunchy.
Add sauces and seasoning
Mix in tomato ketchup, red and green chili sauces, soy sauce, and vinegar. Stir well. Add salt, pepper, and chaat masala if desired.
Assemble the bhel
Switch off the heat. In a large mixing bowl, combine the fried noodles with the cooked veggies. Mix gently to coat the noodles with the sauces evenly.
Garnish and serve
Top with spring onions and serve immediately to retain the crunch.
Tips:
Always mix just before serving to avoid sogginess.
You can add paneer cubes, tofu, or even boiled corn for variation.
Adjust spice levels to your taste preference.
Source : Oh Women
