Chinese Bhel Recipe – A Flavorful No Onion No Garlic Snack
Description:
Chinese Bhel is a popular Indo-Chinese fusion street food, particularly famous in Mumbai. This vibrant, crispy, and tangy dish combines the crunch of fried noodles with a colorful medley of sautéed vegetables. The no onion, no garlic version of this recipe stays true to the spirit of Chinese Bhel, offering a perfect snack without compromising on flavor. With ingredients like boiled and fried Hakka noodles, fresh veggies such as carrots, bell peppers, and French beans, along with a delicious blend of soy sauce, red chili sauce, and tomato ketchup, this dish promises a burst of flavors in every bite.
Cuisine:
Fusion
Course:
Snack
Diet:
Vegetarian
Ingredients:
| Ingredient Name | Quantity |
|---|---|
| Hakka Noodles | 1 cup (boiled and fried) |
| Carrots (Gajjar) | 2, thinly sliced |
| Green Bell Pepper (Capsicum) | 1, thinly sliced |
| Green Beans (French Beans) | 10, thinly sliced |
| Soy Sauce | 2 tablespoons |
| Red Chilli Sauce | 2 tablespoons |
| Tomato Ketchup | 1 tablespoon |
| Salt | To taste |
| Whole Black Peppercorns | Crushed, to taste |
| Coriander (Dhania) Leaves | 2 sprigs, chopped for garnish |
Preparation Time:
30 minutes
Cook Time:
0 minutes (since most of the preparation involves sautéing and frying)
Instructions:
-
Prepare the Noodles: Begin by boiling the Hakka noodles in a saucepan with hot water. Add a little oil and a pinch of salt to prevent the noodles from sticking together. Cook the noodles until they are half done, then drain and set aside.
-
Saute the Vegetables: In a large saucepan, heat some oil over medium heat. Add the French beans and carrot strips and sauté for about 2 minutes. Add the sliced green bell pepper and continue sautéing for another 2 minutes.
-
Season the Vegetables: Add in the cabbage strips along with red chili sauce, soy sauce, tomato ketchup, and a pinch of salt. Stir well to combine and cook the mixture for another 2 minutes. Once everything is well-mixed and the veggies are slightly tender, remove from heat and set aside.
-
Fry the Noodles: Heat oil in a deep fryer or large pan to fry the noodles. Once the oil is hot, carefully drop the boiled noodles in small batches and fry them until golden brown and crispy. Alternatively, you can air-fry the noodles for a healthier version. Once the noodles are fried, allow them to cool to room temperature, then crumble them by gently breaking them up with your hands.
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Combine Noodles with Vegetables: Add the crispy fried noodles into the sautéed vegetable mixture. Toss gently to combine, ensuring the noodles are well-coated with the sauces and vegetables. Sauté the combined mixture for another couple of minutes to allow the flavors to meld together.
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Garnish and Serve: Garnish the Chinese Bhel with fresh, chopped coriander leaves for an added burst of freshness. Serve immediately, ensuring the dish remains crisp and flavorful. Pair with a hot cup of Masala Chai for the perfect evening snack experience.
Tips for a Perfect Chinese Bhel:
- If you prefer a spicier version, feel free to add more red chili sauce or even some finely chopped green chilies.
- For a healthier twist, you can air-fry the noodles rather than deep frying them.
- To enhance the flavor, you can sprinkle some roasted peanuts or cashews on top for an extra crunch.
- This dish is best served immediately while the noodles are still crisp.
