Chinese Bhel

Ingredients

• 200 g Hakka Noodles (dry, store‑bought; rinse after boiling and toss with a little oil)
• 1 medium Green Onion (white part discarded, green tops finely chopped)
• 100 g Cabbage (green cabbage, finely shredded)
• 80 g Carrot (peeled and cut into thin match‑stick strips)
• 75 g Bell Pepper (mixed colors, sliced into thin strips)
• 2 pieces Green Chili (finely chopped; adjust to taste)
• 30 g Roasted Peanuts (coarsely crushed for crunch)
• 2 tbsp Tomato Ketchup (regular sweet ketchup)
• 1 tbsp Chili Sauce (Indian style hot chili sauce)
• 1 tbsp Soy Sauce (low‑sodium preferred)
• 1 tbsp Schezwan Sauce (optional, for extra heat and flavor)
• 1 tbsp Lemon Juice (freshly squeezed)
• 0.5 tsp Chaat Masala (homemade or store‑bought)
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Black Pepper (freshly ground)
• 3 tbsp Vegetable Oil (high smoke‑point oil such as canola or sunflower)
• 2 tbsp Fresh Coriander (chopped, for garnish)

Instructions

1. Prepare the vegetables

   Finely chop the green tops of the onion, shred the cabbage, julienne the carrot, slice the bell pepper into thin strips, and finely chop the green chilies.

   Time: PT10M

2. Boil the noodles

   Bring a large pot of water to a rolling boil, add a pinch of salt, then add the Hakka noodles. Cook for 4–5 minutes until al dente, then drain in a colander and rinse under cold running water.

   Time: PT7M

   Temperature: 100°C

3. Cool and oil the noodles

   Transfer the drained noodles to a large tray, drizzle 1 tsp oil, and toss gently. Let them sit for 5 minutes to air‑dry.

   Time: PT5M

4. Crisp‑fry the noodles

   Heat 2 tbsp oil in a wok over medium‑high heat. Add the noodles and stir‑fry for 3–4 minutes until they turn lightly golden and slightly crisp. Remove with a slotted spoon onto paper towels to drain excess oil.

   Time: PT5M

   Temperature: 180°C

5. Stir‑fry the vegetables

   In the same wok, add 1 tbsp oil. Toss in the chopped onion greens, bell pepper, carrot, cabbage, and green chilies. Stir‑fry on high heat for about 2 minutes, keeping the vegetables crisp‑tender.

   Time: PT3M

   Temperature: 180°C

6. Add the sauce mixture

   Stir in tomato ketchup, chili sauce, soy sauce, Schezwan sauce (if using), lemon juice, chaat masala, salt and black pepper. Mix quickly for 1–2 minutes until everything is well combined.

   Time: PT2M

7. Combine noodles, vegetables and peanuts

   Return the fried noodles to the wok, toss everything together so the sauce coats the noodles evenly. Add the crushed peanuts and half of the chopped coriander, give a final quick toss.

   Time: PT3M

8. Serve

   Transfer the hot noodles to a serving plate, garnish with the remaining coriander and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

410

Protein

8 g

Carbohydrates

70 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Hakka Noodles: Wheat spaghetti, Rice noodles (for gluten‑free)
• Instead of Green Onion: Chives, Leeks
• Instead of Cabbage: Napa cabbage, Shredded lettuce
• Instead of Carrot: Julienned bell pepper, Daikon radish
• Instead of Bell Pepper: Capsicum, Red chili
• Instead of Green Chili: Red chili flakes, Jalapeño
• Instead of Roasted Peanuts: Cashews, Almond slivers
• Instead of Tomato Ketchup: Tomato puree, Sweet chili sauce
• Instead of Chili Sauce: Sriracha, Red pepper paste
• Instead of Soy Sauce: Tamari, Coconut aminos
• Instead of Schezwan Sauce: Hoisin sauce, Spicy garlic sauce
• Instead of Lemon Juice: Lime juice, Vinegar (adjust amount)
• Instead of Chaat Masala: Taj‑Mahal masala, Cumin‑pepper blend
• Instead of Salt: Sea salt, Soy sauce (reduce added salt)
• Instead of Black Pepper: White pepper, Paprika (for color only)
• Instead of Vegetable Oil: Peanut oil, Sunflower oil
• Instead of Fresh Coriander: Thai basil, Mint leaves

Equipment Needed

• Cutting Board
• Chef Knife
• Large Pot
• Colander
• Wok or Large Skillet
• Spatula
• Mixing Bowl
• Paper Towels
• Serving Plate

Critical Steps — Do Not Skip

• Boiling noodles to the right doneness (al dente).
• Crisp‑frying noodles quickly on high heat.
• Stir‑frying vegetables on high heat to keep them crisp.
• Balancing the sauce flavors before mixing with noodles.

Chef Tips from the Video

• Use a high smoke‑point oil like peanut or sunflower for the best crispness.
• Add a tiny splash of water when tossing the noodles with sauce to help the sauce coat evenly.
• For extra colour, briefly blanch thin beetroot strips (chukandar) and add them with the other veggies.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Reheat in a pan with a splash of oil.

Freezer: Not recommended; texture of noodles becomes mushy after freezing.

Room temperature: Do not keep at room temperature for more than 2 hours due to perishable vegetables.

Make-Ahead Tips

• Fry the noodles, let them cool, and store in a zip‑lock bag with a paper towel to absorb excess oil.
• Prepare the sauce mixture in a small bowl and refrigerate; combine just before serving.

Frequently Asked Questions