Chinese Bhel
Indo-Chinese street salad — crispy fried noodles tossed with shredded veggies in a sweet-spicy-tangy schezwan-ketchup sauce. The noodles stay crunchy because they are deep-fried separately.
Per serving
Ingredients
- 1 cupBoiled noodles
- 2 tbspRice powder (to dust noodles)
- 2 tspCornflour (to dust noodles)
- as neededOil, for frying
- 1/4 cupCapsicum, shredded
- 1/4 cupCarrot, shredded
- 1/4 cupCabbage, shredded
- 1/4 cupOnion, sliced
- 1 tspGinger garlic paste
- 2 tbspSweet corn, boiled
- 4 tbspTomato ketchup
- 2 tspChilli sauce
- 1 tbspSchezwan sauce
- 1 tbspSugar
- 1 tbspVinegar
- to tasteSalt
- 2 tbspSpring onion greens, sliced
Method
- 1
Dust the boiled noodles with rice powder and cornflour so they separate. Heat oil to 180°C and deep-fry in small batches until light golden and crisp. Drain on paper.
- 2
In a wok heat 1 tsp oil. Add the ginger garlic paste and stir 5 seconds, then add sliced onion and stir-fry on high for 30 seconds.
- 3
Add capsicum, carrot, cabbage and corn and toss on high heat for 1 minute — they should stay crunchy.
- 4
Stir in ketchup, chilli sauce, schezwan sauce, sugar, vinegar and salt and toss for another 30 seconds until the veggies are glazed.
- 5
Off the heat tip in the crispy fried noodles and toss quickly to coat. Top with spring onion greens and serve immediately.