Chinese Bhel

In the past few years ,Chinese Food has gained a lot of popularity in various parts of the world. Each country has made some additions and subtractions and thus have localised the food. Our country is no exception. We Indians have conveniently named the category as 'Indo-Chinese'. Right from Manchurian to Fried Noodles to Szechuan/ Szechwan Rice ..we love it all .And so we try to experiment with the basic ingredients with each passing day. Recently i came across this recipe on the net which i think is not only easy to make but can also be a full meal in itself. Also it is a form of our 'very own -Bhel/Chaat ' but with the tangy Chinese taste ,adapted to the Indian palate. Take a look at it:


  • 250 gms Ching's Hakka Noodles (you can also take Whole Wheat Noodles for a healthier version)
  •  1/2 cup finely chopped Spring Onions (with greens)
  • 1/2 cup shredded Cabbage
  • 1/2 cup grated Carrot
  • 1/4 cup thinly sliced Capsicum
  • 1/2 cup Sprouts
  • 2 tablespoon Tomato Sauce
  • 2 tablespoon Szechuan Sauce
  • 1 tablespoon Chilli Sauce
  • 1 tablespoon Vinegar
  • Oil for frying
  • Chopped Coriander
Preparation Time" 15 minutes

Cooking Time: 10 minutes

Serves: 4-5 people

  • Boil the noodles in water (with 1 spoon salt added to it) till done .
  • Remove from water. Spread them in a platter to let them dry .
  •  Heat oil in a pan for deep frying the noodles.
  • Fry till they turn crisp and golden brown . Keep them on a tissue paper so that all excess oil gets absorbed.
  • In a deep bowl , add the chopped cabbage, carrots, capsicum, spring onions and sprouts. 
  • Now add all sauces , vinegar and a little bit of salt. Mix well.
  • Now crush the fried noodles and add it with the veggie mixture.
  • Serve immediately with Coriander garnishing.


Chandana Mungre Kashid
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  1. Your recipe is looks awsme, you give the easiest way to prepare this

    recipe, from your recipe tips many people gets advantage. Regards, Chinese Bhel

  2. Thanks a lot Karan for your kind words..


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