Chinese
Bhel
This yummy recipe of Chinese Bhel was
shared by my Mom and it is really delectable. My mother loved to watch cookery
programmes and try out all the new recipes she saw as and when possible. She
would always make it a point to share if she found something interesting. I do
miss her, but, by writing out all these recipes keeps me connected to
her in a way.
I avoided making this dish as I used
to feel that frying noodles consumes a lot of oil and hence, this must make it
oily and unhealthy. In reality, not much oil is required and the dish does not
turn very oily. This recipe resembles Chinese Chopsuey, only that here
vegetables are used raw.
Ingredients
Noodles – ½ packet
Water – As per requirement
Salt – As per taste
Oil- Approx 150 ml for frying
Cabbage – 2 tablespoons (Grated)
Carrot – 2 tablespoons (skinned and
grated)
Onion – 1 medium (thinly sliced)
Capsicum – 1 small (Thinly sliced)
Cornflour – 1-2 teaspoons
Tomato sauce – 3-4 tablespoons
Soya sauce – 1 tablespoon
Chilli sauce – ½ teaspoon
Sugar – ½ teaspoon
Method
Cook noodles the usual way by boiling in
hot water with a spoon of oil and salt for about 5 minutes. Drain the water and
allow to cool. Sprinkle cornflour and a bit of salt on the noodles. Heat oil in
a pan and deep fry the noodles till they turn light brown, drain the oil and
store in a dry box.
Mix all the sauces together with a bit of
salt and sugar. Mix all the chopped vegetables and the sauces. While serving
mix the vegetables mixture with the crispy fried noodles and add 1 or 2
teaspoons of water only if required. Enjoy the crunchy munchy Chinese Bhel
snack on a nice rainy evening.
Note
Preparation time is approximately 45-50
minutes. The above quantity suffices for 2 persons roughly.
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