Chinese bhel is one of the most popular Mumbai street foods. Its crispy fried noodles toasted with vegetables and different types of sauce make a lip-smacking Indo-Chinese recipe.
I loved Chinese food, especially Chinese bhel it’s my favorite. There are many variations in Chinese bhel recipes. In my recipe, I boiled noodles till they cooked and fried noodles to make them crisp, and then added veggies and different sauces. I used schezwan sauce for its spicy and garlicky flavor with it I used soy sauce and vinegar. Lastly, I used tomato sauce to give a sweet flavor to bhel. Do try this easy recipe of Chinese bhel.
The key to making street-style Chinese bhel at home are
- Firstly you have to cool boiled entirely noodles before you fried them.
- Coat boiled noodles with some cornflour and then fried noodles till golden brown. Corn flour helps to give a crispy texture to noodles; you can use rice flour or arrowroot powder instead of it.
- You can add different veggies according to your choice. You can use broccoli, different color of capsicum, and baby corn.
- You can also adjust the amount of Chinese sauce according to your choice.
- Lastly, serve Chinese bhel immediately after preparing it otherwise noodles become soggy.
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Recipe video
Chinese bhel | street style chinese bhel recipe | crispy noodles salad
Ingredients
For fried noodles
- 2 noodles packet
- 7-8 cup water
- Salt to taste
- 2 tbsp +1 tbsp oil
- 2 tbsp cornflour
- Oil for deep frying
For Manchurian balls
- 1 cup chopped cabbage
- ½ cup chopped carrot
- ¼ cup spring onion greens
- ¼ cup chopped capsicum
- 1 tsp ginger garlic paste
- 1 tbsp green chilli paste
- Salt to taste
- ½ tsp black pepper
- 3 tbsp all purpose flour
- 3 tbsp corn flour
- Oil for deep frying
For Chinese bhel
- 150 grm fried noodles
- 2 tbsp oil
- 1 tbsp chopped ginger
- 1 tbsp chopped garlic
- 1 medium size onion slices
- 1 cup shredded cabbage
- ½ cup thinly sliced capsicum
- ½ cup thinly sliced carrot
- 4 tbsp schezwan sauce
- 4 tbsp tomato sauce
- 1 tsp soya sauce
- 1 tsp vinegar
- ½ tsp kashmiri red chilli powder - or red chilli sauce
- ½ tsp black pepper powder
- Garnish with spring onion greens
Instructions
Making fried noodles
- In a pan boil the 2 packet noodles as per package instruction.
- Add salt and oil to the water while boiling the noodles which prevents the noodles from sticking to each other.
- Drain water from noodles and keep aside. Do remember to wash the noodles with cold water after boiling them to stop the cooking process.
- Then add 1 tbsp oil to the boiled noodles.
- Now add 2 tbsp cornflour and coat boiled noodles with it.
- Heat oil in a pan, add noodles, and fry it on high flame. Fried all noodles in same way.
- Now break fried noodles into medium size pieces.
- Also, divide fried noodles into two parts.
Making Manchurian balls
- in a mixing bowl, add chopped cabbage, chopped carrot, spring onion greens, chopped capsicum, ginger-garlic and green chili paste, salt to taste, and black pepper powder. Mix well.
- Now add maida and corn flour and form a soft dough.
- Make small-size Manchurian balls.
- Deep fry in hot oil keeping the flame on medium.
- Stir occasionally, until the balls turn golden brown.
- Drain off the Manchurian balls and keep them aside.
Making Chinese bhel
- In a wok, add oil, chopped ginger, garlic, and green chili. Sauté for a minute.
- Then add sliced onion and cook it for a minute.
- Now add sliced carrot, thinly sliced cabbage, sliced capsicum, and salt.
- Mix well and sauté the vegetable on high flame till it slightly shrinks.
- Now lower the flame and add schezwan sauce, tomato sauce, soya sauce, vinegar, red chili powder, and pepper powder. Mix well.
- Switch off the flame and add veggies and sauce mixture to the fried noodles. Mix well.
- Garnish with spring onion greens.
- Chinese bhel is ready to serve.
- For Manchurian Chinese bhel, add Manchurian balls into the veggies and sauce mixture which we prepared for regular Chinese bhel. Mix well.
- Switch off the flame and add the mixture into the fried noodles. Mix well.
- Garnish with spring onion greens.
- Manchurian Chinese bhel is ready to serve
Notes
- oil helps to avoid stickiness while boiling noodles.
- do not overcook noodles.
- rinse cooked noodles with cold water helps to stop their cooking process.
- coat boiled noodles with flour helps to give crispiness while frying it.
- fry noodles on high flame.
- cook vegetables on high flame, do not overcook them.
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