Make Restaurant Style Crispy Chinese Bhel at home

Life Style: Chinese Bhel is a delicious, easy to make, delicious crispy noodles chaat made on the lines of American Chopsuey. Since its preparation is similar to Bhel Puri, this dish is named Chinese Style Bhel.

This unique preparation of Crispy Noodle Salad is a delicious combination of fried noodles, vegetables sauteed in soy sauce, vinegar and is topped with lots of chopped spring onions, coriander leaves etc. This is a vegetarian recipe and can also be made gluten free.

Material

For Crispy Fried Noodles

200 grams noodles

4 cups water

salt to taste

oil for frying

for fried vegetables

1/3 cup carrots thinly sliced

1/3 cup shredded cabbage

1/3 cup thinly sliced ​​capsicum

Peel 1 inch ginger and chop finely

Peel and finely chop 3 garlic cloves

3 tablespoons green onion whites, chopped

1/4 cup chopped onion

2 tbsp soy sauce

1 tablespoon red chili sauce or paste

2 tbsp tomato ketchup

1/2 teaspoon sugar

1/2 teaspoon freshly ground black pepper

1 tablespoon vinegar

salt to taste

1/2 cup finely chopped green onion leaves

2 tbsp coriander leaves chopped

Method

boiling noodles

Open a packet of 200 grams noodles and keep it ready. Do not break the noodles.

– To cook noodles, add 5 cups of water in a large vessel and heat it.

– Let the water boil. Add a big pinch of salt.

Now carefully put the block of noodles in the water. Most noodles will have cooking times written on them, so keep an eye on them. This helps cook the noodles a minute or two less than the recommended time to achieve an al dente texture.

– Mix very gently. – Pour a few drops of oil over the noodles.

– Mix gently again. As the water boils, the noodles will become soft. This usually takes about 4-6 minutes.

Now mix very gently so that the noodles do not stick to the bottom of the pan. As the noodles cook, they will start floating, also check the time mentioned on the pack.

When they become soft, turn off the flame and immediately take out the boiled noodles in a colander. Rinse cooked noodles under running water to prevent overcooking. Spread the cooked noodles on a plate and keep aside to dry for an hour.

Making Crispy Fried Noodles

– Heat oil for frying in a heavy pan. When the oil is hot, keep the flame medium.

– To check if the oil is ready for frying, drop some boiled and drained noodles into the hot oil. If it starts crackling after a second then the oil is ready for frying. If you are using a thermometer it should be ready at 190 C.

When the oil becomes hot, add the boiled noodles in batches.

– Deep fry the noodles on medium flame until they become crispy and golden.

-To remove excess oil, take it out in a plate lined with kitchen towel. – Break the fried noodles into small pieces. You can prepare it a day or two in advance. Keeps well in airtight containers.

Roast vegetables with sauce for Chinese Bhel

– Heat 2 tablespoons sesame oil in a wide kadai or heavy pan. Add 1/2 tsp red chilli pieces, 1 inch peeled and grated ginger, 3 crushed garlic cloves and 2 tbsp chopped spring onion whites. Fry on high flame for a minute. Also add 1/4 cup chopped onion.

– Now add 1/3 cup each- chopped cabbage, thinly chopped capsicum and carrot. Fry on high flame for another 2 minutes.

– Now add red chilli sauce or green chilli sauce in it. I added homemade chili paste. Mix well and fry.

– After this add tomato ketchup. If you don’t have ketchup you can also mix 1/2 tablespoon sugar with 1 tablespoon tomato sauce or paste. You can also add date syrup or honey or maple.

– Add 2 tablespoons soy sauce. I added low sodium naturally made soy sauce. If you are using regular sauce then add only 1 tablespoon.

– After this add 1 spoon sugar and mix well.

-Finally add salt and freshly ground black pepper as per taste.

– Fry everything on high flame for a minute or two until the sauce is mixed. For Chinese Bhel, remove the sauce from the flame.

Crispy fried noodles with vegetables

– Divide the prepared veg stir fry into three serving bowls. You can also mix everything together in a mixing bowl.

– Add about 3/4 cup deep fried noodles on top.

– Do not over mix. Add finely chopped green onion leaves, more ketchup as required and chopped coriander. Serve Chinese Bhel immediately.