A delicious Indo-Chinese fusion dish, this Chinese Bhel is spicy, sweet and absolutely addictive.
For the final day of this week’s blogging marathon, I have an absolutely delicious Indo-Chinese fusion chaat dish. This Chinese bhel is colorful, slightly sweet, spicy and very addictive. It’s one of the most popular fusion street food in Mumbai. I have another version of bhelpuri with tons of veggies on the blog already.
This Chinese bhel is made with fried noodles instead of the traditional puffed rice. I actually liked this Chinese version of bhel better because puffed rice tends to get soggy real soon. It is best to make the bhel just before serving, but fried noodles give us a little more time before they get soggy.You can make your own fried noodles at home. Boil some hakka noodles/ instant ramen noodles until tender, drain thoroughly. When the noodles are cool enough to handle, mix them with some corn starch or a chickpea flour — little goes a long way here. Deep fry them nice and golden. Drain and set aside to cool.
If you are lazy like me, then use store bought fried noodles. I used the La Choy brand fried noodles — they are more convenient and they are very inexpensive too. Bought like 3 cans of these noodles — they sure make for a quick and easy snack.I loved this recipe because when you eat it you feel like you are eating something healthy. All those veggies do count towards the daily intake of veggies. So I felt less guilty eating that whole bowl of Chinese bhel — those fried noodles didn’t really add to the calories — right??
- 1 cup Fried Noodles
- 2 tsp Oil
- 3 Scallions, chopped -- white and green parts separated
- 2 cup Cabbage, finely shredded
- 1 Small Carrot, grated
- 1 cup Broccoli, grated (optional)
- 1~2 tsp sriracha sauce
- 1~2 tsp Tomato Ketchup
- 1 tsp soy sauce
- 1 tbsp lemon juice
- To taste Salt Pepper
- 2 tbsp Roasted Peanuts
- 1 tbsp Cilantro, chopped
- Heat oil in a pan, add the whites of the scallion and cook for 2 minutes. Next add the shredded cabbage, carrot and broccoli (if using).
- Cook for 3~4 minutes on medium-high flame until the veggies are fork tender.
- Add sriracha sauce, tomato ketchup, soy sauce and salt & pepper. Mix well and cook for 1 minute. Turn off the heat.
- In a mixing bowl, add the fried noodles, roasted peanuts, cooked veggies, scallion greens, lemon juice and chopped cilantro. Mix well -- taste and adjust the seasonings accordingly and serve right away.