Chinese Bhel

• Produce

  • 1 cup Cabbage
  • 1/2 bunch Coriander, leaves
  • 1 Green chili, fine
  • 1/2 Lemon, Juice of
  • 1 Onion, medium size

• Condiments

  • 2 tbsp Schezwan sauce
  • 1 tsp Tomato sauce

• Pasta & Grains

  • 150 g Hakka noodles
  • 1 Oil to deep fry the noodles

• Baking & Spices

  • 1 Salt

• Other

  • 1 Medium-size capsicum chopped

Found on funfoodfrolic.com

Ingredients

• 150 gram Hakka Noodles
• 1 medium-size onion chopped
• 1 medium-size capsicum chopped
• 1 Cup shredded cabbage
• 1 green chili fine chopped
• half a bunch of coriander leaves chopped
• 2 tbsp Schezwan sauce ( buy it here )
• 1 tsp Tomato sauce
• Salt to taste
• Juice of half a lemon
• Oil to deep fry the noodles

Directions

• Chop all the vegetables together including coriander leaves using a food processor. Boil the noodles in hot water until half cooked, drain the water and wash it under cold water to prevent more cooking. Once the noodles have cooled down, toss the noodles in a tablespoon of oil. Set aside. Heat oil in a wide frying pan over medium-high heat. Once the oil is preheated deep fry the boiled noodles in small batches till they turn crispy. Transfer to a plate lined with paper towel and set aside. Similarly, fry all the noodles. Let the noodles sit on an oil absorbing paper for 10 - 15 minutes. Gently crush the noodles to get the bite size pieces. The next step is to make the Chinese Bhel. Into a large bowl stir in all the chopped vegetable, sauces and the noodles. Combine all the ingredients together. Taste and adjust the seasoning. Drizzle lemon juice. Serve Chinese Bhel immediately.

Nutrition