Chinese Bhel Recipe Kit Recipe

Fusion cuisine · 350 calories

Chinese Bhel Recipe Kit recipe

About this recipe

Experience the fusion of Chinese and Indian flavors with our Chinese Bhel Recipe Kit! This kit includes everything you need to create a crispy, tangy, and spicy snack that’s perfect for any occasion. Start with crunchy fried hakka noodles, toss them with fresh cabbage, red onions, and green chillies, and finish with a drizzle of zesty schezwan sauce. Quick, easy, and bursting with flavor, this dish is a crowd-pleaser for parties or a fun evening snack. Order Now on the AnyFeast website or app and bring the taste of Chinese Bhel to your kitchen!

Ingredients

  • - Cofresh Whole Green Chilli 350g
  • 1 Kg Red Onion 1kg
  • 1 Unit Organic Cabbage White 1 Unit
  • - Ching'S Egg Hakka Noodles
  • - Chings Schezwan Chutney
  • NaN Peri-Peri Seasoned Chicken Legs Whole
  • NaN Fresh Halal Chicken Leg Meat Skinless & Boneless
  • 1 L Ktc Sunflower Oil
  • 750 G Top-Op Table Salt Drums

Instructions

  1. 1. Begin by preparing the vegetables. Finely chop the Cofresh Whole Green Chilli and Red Onion. Shred the Organic Cabbage White into thin strips and set all the vegetables aside.
  2. 2. Boil water in a large pot and cook Ching's Egg Hakka Noodles according to the package instructions. Once cooked, drain the noodles and rinse them under cold water to prevent sticking. Set aside.
  3. 3. Heat a large wok or frying pan over medium heat and add 2-3 tablespoons of KTC Sunflower Oil.
  4. 4. Once the oil is hot, add the chopped Red Onion and Cofresh Whole Green Chilli to the pan. Sauté for 2-3 minutes until the onions are translucent and the chillies release their aroma.
  5. 5. Add the shredded Organic Cabbage White to the pan and stir-fry for another 2-3 minutes until the cabbage softens slightly but retains its crunch.
  6. 6. Lower the heat and add the cooked Ching's Egg Hakka Noodles to the pan. Toss everything together gently to combine.
  7. 7. Add 2-3 tablespoons of Ching's Schezwan Chutney to the noodles and vegetables. Mix well to coat everything evenly with the chutney.
  8. 8. Season the dish with a pinch of Top-Op Table Salt Drums, adjusting to taste. Stir everything together one final time.
  9. 9. Remove the Chinese Bhel from the heat and transfer it to a serving dish. Serve immediately while hot and enjoy!