Chinese Bhel is a famous Mumbai roadside dish. Fried noodles are tossed with veggies and sauces to give a nice texture and taste.
As part of swapping ingredients through mail, The second ingredient I received through mail from my fellow blogger Archana is noodles. So, I thought of making this snack which is loved by all ages.
Preparation Time: 10 minutes
Cook Time: 25 minutes
Serves : 4-5
Ingredients:
Dry Hakka noodles : 2 cups
Carrot : 2 cut into julienne
Cabbage : 1/2 cup cut into thin strips
Capsicum/ Green bell Pepper: 1/2 cup sliced
Red bell pepper: 1/2 cup sliced
Chili garlic sauce: 1 cup
Tomato ketchup: 2 tablespoons
Cilantro/ coriander leaves: 1/2 chopped to garnish
Spring onions/scallions: 1/2 cup chopped
Salt to taste
Method:
Add 6 cups of water in a large saucepan and bring it to a boil. Add salt and noodles and cook for 5 minutes or 75% done.
Drain the water and coat the noodles with some oil.
Heat oil for deep frying and add the noodles and fry till they turn golden. It took me 6 minutes.
Take the noodles into a plate.
Heat oil in a wok and add white part of scallions, cabbage, carrots and sauté for 3 minutes.
Add red and green peppers and sauté for another 3 minutes.
Add fried noodles, ketchup and chili garlic sauce. Toss well and cook for 5 minutes.
Turn off the stove, garnish with scallions and cilantro.
Serve immediately.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#73
As part of swapping ingredients through mail, The second ingredient I received through mail from my fellow blogger Archana is noodles. So, I thought of making this snack which is loved by all ages.
Preparation Time: 10 minutes
Cook Time: 25 minutes
Serves : 4-5
Ingredients:
Dry Hakka noodles : 2 cups
Carrot : 2 cut into julienne
Cabbage : 1/2 cup cut into thin strips
Capsicum/ Green bell Pepper: 1/2 cup sliced
Red bell pepper: 1/2 cup sliced
Chili garlic sauce: 1 cup
Tomato ketchup: 2 tablespoons
Cilantro/ coriander leaves: 1/2 chopped to garnish
Spring onions/scallions: 1/2 cup chopped
Salt to taste
Method:
Add 6 cups of water in a large saucepan and bring it to a boil. Add salt and noodles and cook for 5 minutes or 75% done.
Drain the water and coat the noodles with some oil.
Heat oil for deep frying and add the noodles and fry till they turn golden. It took me 6 minutes.
Take the noodles into a plate.
Heat oil in a wok and add white part of scallions, cabbage, carrots and sauté for 3 minutes.
Add red and green peppers and sauté for another 3 minutes.
Add fried noodles, ketchup and chili garlic sauce. Toss well and cook for 5 minutes.
Turn off the stove, garnish with scallions and cilantro.
Serve immediately.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#73
That is a delightful treat!
ReplyDeleteSuch a delicious super inviting bhel! Looks so good..
ReplyDeleteGive me that bowl, very tempting Chinese bhel, mouthwatering here.
ReplyDeletethese look so delicious - a great use of the noodles
ReplyDeleteLooks yum Amara. Thanks for the mention.
ReplyDeleteI love noodles and this is one yummy looking dish. So colorful and flavorful.
ReplyDeleteLove this chinese bhel with boiled noodles.
ReplyDeleteThat looks awesome and I am craving for some at 7 AM.
ReplyDeleteso colorful and yumm...i can polish off the bowl right away !
ReplyDeleteI am sure this must have turned out delicious..any recreation of street food, kids love!
ReplyDeleteLooks fabulous, lovely colors too!!
ReplyDelete