Crispy noodles tossed with fresh veggies and a hot garlic sauce. This recipe takes even Indo-Chinese cuisine to a whole new level.
3 cups fried noodles
1 tbsp Oil
2 tsp finely chopped garlic
1/4 cup finely chopped spring onions
1/2 cup thinly sliced capsicum
1/2 cup carrot juliennes
1 cup shredded cabbage
1/4 cup schezuan sauce
1/4 cup Tomato ketchup
Salt to taste
2 tbsp finely chopped spring onion (greens leafy)
Some shredded cabbage
Heat the oil in a broad non-stick pan or a wok, add the garlic and saute on a high flame for a few seconds.
Add the spring onions whites and greens, capsicum, carrots and cabbage and sautÃ© on a high flame for 30 seconds.
Add the schezuan sauce, tomato ketchup and salt, mix well and cook on a high flame for a few seconds.
Remove from the flame and transfer it into a deep bowl.
Add the fried noodles and toss well. Switch off the flame.
Serve Chinese Bhel immediately garnished with spring onion and shredded cabbage.
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