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.

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.

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