COMBINATION OF CHINESE AND INDIAN SNACK
Chinese bhel is a fast food item of Northeast Indian origin. It is a variant of the chop suey. It is also widely popular in Mumbai.
Total Time
25 Minutes
Cuisine
Chinese
Ingredients
9
Calories
234
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In a Kadhai pour water and add the salt, bring the water to a boil over a high flame.
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Add the noodles, and boil for 3-4 minutes or until slightly soft. Cooking time depends on the noodles you use.
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Once done strain the noodles, and allow them to rest for 10 minutes.
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In the meantime, heat up the oil over medium-high heat in a deep pan. Fry the noodles for 1-2 minutes or until the bubbles stop appearing.
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Remove the noodles over a kitchen towel or strainer. Continue to deep fry the remaining noodles.
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Once done, crush the noodles with your hands, in case they are too long.
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Add the noodles to a bowl. Add finely chopped cabbage, thinly sliced onions (this is optional), chopped green chillies and a handful of finely chopped coriander leaves.
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An important ingredient is schezwan chutney. Add 2-3 tablespoons of schezwan chutney and give all the ingredients a good mix.
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Chinese bhel is ready, serve in a serving bowl or a paper cone as per your liking.
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1 packet 180 gm Hakka Noodles
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1 litre of water for boiling
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1 Tsp salt
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Oil – for deep frying
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1/2 Cup finely shredded Cabbage
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1 medium finely sliced Onion
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2 small finely chopped Green Chili
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1 Tbsp finely chopped Coriander
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4-5 Tbsp Schezwan sauce