CRISPY CHINESE BHEL
(Serves 1)
Crispy Chinese Bhel is made with a blend of deep
fried crispy noodles and stir-fried vegetables and uniquely flavored with Indo-Chinese
sauce.
INGREDIENTS FOR NOODLES:
·
75
gm. Schezwan Instant Noodles (I use ¼ pack of Noodles from 300gm Family Pack
Instant Schezwan Noodles), Break in 4 pieces
DO NOT USE SPICE PACKET
THAT COMES WITH NOODLES.
·
2
cups Water
·
2
tsp. Oil
·
1
T Corn Starch or Corn Flour or Rice Flour (I use Corn Starch)
·
Oil
for frying Noodles
LET’S FRY NOODLES:
Boil 2 cups of water on high heat.
Switch off the heat.
Add teaspoon oil and noodles in hot water and let it sit for 20
to 25 minutes.
Drain noodles and wash it under cold water to stop
further cooking.
Drain well.
Transfer in a bowl and add teaspoon oil and mix
well.
Transfer on a paper napkin or cloth kitchen napkin
and spread noodle on it and let it dry for 10 -15 minutes.
Meanwhile heat enough oil in a pan on medium high
heat.
Transfer noodles in a dry bowl and add cornstarch
and mix well.
Once oil is hot add half noodles and fry them on
high heat for 4-5 minutes or until crispy, turning once in a while. Frying time
will depend on moisture content in noodles.
Place fried noodles on paper napkin to absorb extra
oil.
Finish frying remaining noodles.
Keep aside.
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INGREDIENTS FOR STIR FRIED VEGETABLES:
·
2
T Oil
·
1/3
cup Onions, julienne cut
·
1
tsp. Garlic, minced
·
1
tsp. Ginger, finely Grated
·
1/3
cup Carrots, julienne cut
·
1/3
cup Green Bell Peppers, julienne cut
·
1/3
cup Red Bell Peppers, julienne cut
·
1/3
cup Cabbage. julienne cut
·
1
T Scallions, chopped
·
1-2
Green Chilies or as per taste, slit lengthwise and cut into 1” pieces
·
1
½ T Tomato Ketchup
·
1
½ tsp. Sriracha Hot Chili Sauce or as per taste
·
2
tsp. Soy Sauce
·
1
½ T Schezwan Sauce or as per taste
·
1/8
tsp. Black Pepper Powder
·
Salt
as per taste
·
1
T Scallions, green part only for garnishing
·
Few
Fried noodle for Garnishing
LET’S STIR FRY:
Heat oil in a wok on high heat.
Add onions and stir-fry for 30 to 45 seconds.
Add garlic and ginger and stir-fry for 30 seconds.
Add carrots and stir-fry for 1 minute.
Add green bell peppers and red bell peppers and stir-fry
for 1 minute.
Add cabbage, scallions and green chilies and stir-fry
for 30 seconds.
Do not fully cook vegetables. Leave some crunch in
vegetables.
Add all sauce (check note at bottom) and black
pepper powder and mix well.
Taste vegetables and add salt as needed, because all
sauce contains high amount of salt in it.
Add fried noodles (save some for garnishing) and
mix well and transfer on a serving plate and garnish with scallions and
remaining fried noodles on top.
Serve immediately.
If you are planning to serve this dish to a large
number of persons then you can make fried noodles and veggie mixture ahead of
time and keep it separate until time to serve. Before serving, heat up veggie
mixture and add fried noodles in it and mix and serve.
Enjoy…
Enjoy…
NOTE:
Add
more or less sauce as per your preference.
You can also use Hakka Noodles, Maggi Noodles, or Ramen Noodles.
You can also use Hakka Noodles, Maggi Noodles, or Ramen Noodles.
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