Chinese Bhel

Chinese bhel is the Indian street-food answer to Chinese noodles: crisp fried noodles tossed with fresh crunchy vegetables and a hot, tangy schezwan sauce. It is loud, spicy and quick to assemble, a favourite at fairs and chaat stalls. The magic is in the timing. The noodles must be fried until crisp, the sauce and vegetables ready, and everything tossed only at the moment of serving. Leave it standing and the noodles soften. Do it right and every spoonful is crunchy, spicy and sharp.

Method

1. Boil noodles in salted water with 1 tsp oil for 4 to 5 minutes until just cooked. Drain, rinse with cold water and spread on a cloth to dry for 20 minutes.
2. Heat oil for deep frying on medium heat. Fry the noodles in small handfuls for 2 to 3 minutes until golden and crisp. Drain on paper and cool.
3. For the sauce, heat 2 tbsp oil in a wok on medium heat. Fry garlic for 10 seconds, then add schezwan sauce, ketchup, soy sauce, vinegar and chilli sauce. Cook for 1 minute and keep warm.
4. Toss cabbage, carrot, capsicum and onion in a large bowl.
5. Just before serving, add the fried noodles and the warm sauce to the vegetables. Toss lightly, adding salt only if needed.
6. Garnish with spring onion greens and peanuts or sev, and serve immediately in paper cones or plates.

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What to serve it with

Serve immediately as a snack or starter, with lemon wedges and extra schezwan sauce on the side.

Storage

Fried noodles keep crisp in an airtight jar for a week or two. Keep sauce and cut vegetables separate and combine just before serving; assembled bhel does not store well.

Variations

• Add boiled sweet corn and a few drops of lemon juice.
• Use homemade schezwan sauce for fresher heat.
• Add crumbled paneer or boiled potato cubes for a heartier plate.

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Recipe by Chef Purna Shah. More videos on YouTube and Instagram.