Chinese Bhel,as the name suggests, is a pure desi invention using the traditional chinese flavors.
Cut the carrot into small roundels. Chop the spring onion leaves. Cut the garlic pods into very small pieces.
In a large pan, boil about 6 to 7 cups of water. Separate the Noodle strands gently as much as possible without breaking them too much and add to the boiling water.
Keep the flame high and boil for 4 minutes. Add 1 tablespoon oil and salt while boiling.
Drain in a colander and wash with cold water till they cool completely.
Let stand till all water drains off. Spread in a large plate and keep under a fan so that they dry up.
Also, sprinkle 3 tablespoons cornflour all over. This makes the Noodles turn crispy while frying.
Heat up enough oil in a thick bottom pan. Turn the flame to medium.
Add a few strands of noodles at a time and let them fry till crisp. Fry the remaining noodles bit by bit.
In another pan, heat 1 tablespoon oil. Toss in the garlic and let it turn light golden brown.
Add in the cabbage, onions, carrots, spring onion leaves, capsicum and saute on full flame for only 1 minute.
Toss in the red chilli sauce, green chilli sauce, tomato ketchup, Schezwan chutney, Ajinomoto.
Stir fry just a bit and shut off the flame. Add the fried noodles and gently toss.
Chinese Bhel https://tastyhealthyfoodrecipes.com/chinese-bhel-recipe/