Chinese Bhel is a fusion Indian-Chinese style crispy noodle chaat. It is a delicious munching snack for movie nights or parties. Be sure to watch the video!
Estimated reading time: 3 minutes
The flavours of this Indian Chinese Chaat are quite balanced and have the right amount of sweetness along with the spiciness. It is truly a kaleidoscope of colours with a truckload of crispy fried noodles, vegetables, and bold sweet chilli sauce.
Snacks like this fried noodle chaat add so much variety to the appetizer menu. It is always on my list of best Indo-Chinese party recipes.
The popular Indo-Chinese cuisine barely has any salads. So whenever you think of interesting side dishes to serve with the other appetizers this fried noodle salad or the Chinese Chicken Salad is a fantastic choice.
Meal Prep Tips for Chinese Bhel
The quickest and easiest way to make this Chinese Bhel in a flick of a second is to fry a large batch of noodles and store them.
- Make Crispy Noodles in advance: You can keep the crispy noodles in an airtight container at room temperature for 1 week. They remain equally crunchy and fresh. Usually, when I am planning to make crispy noodles chaat for parties, fried noodles are prepared 1 – 2 days in advance.
- Prepare Sweet Chilli Sauce: For flavouring the Chinese Bhel I use homemade sweet chilli sauce. It is a flavour bomb. You can make the sweet chilli sauce 1 week before and store it in the refrigerator for months.
Last minute, toss the noodles in seasoning along with chopped vegetables. And a delicious party snack is ready in less than 20 minutes.
Ways To Use Fried Noodles
Use them as toppings for Chinese soups (manchow soup, sweet corn soup, etc)
- Make Chinese Chicken Salad
- Prepare delicious Chinese chop suey using fried noodles
- add a handful of fried noodles on top of one-pot soupy meals
…….or just munch them just like that!
Watch Chinese Bhel Recipe Video
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Chinese Bhel Recipe
- Deep Frying Pan
- Salad Mixing Bowl
Ingredients
Ingredients For Fried Noodles:
- 150 gram dry Hakka noodles
- Salt to taste
- 4 Cup refined oil (or any flavourless oil)
- 6 Cup Water to boil noodles
Ingredients For Chinese Bhel:
- 1 Cup onion, fine chopped
- 1 Cup capsicum diced
- 1 Cup shredded cabbage (optional)
- 1 Cup carrot thinly sliced
- ¼ Cup chopped coriander
- ¼ Cup spring onion, finely chopped
- 2 teaspoon sweet chilli sauce (see recipe)
- 1 teaspoon soy sauce
- 1 teaspoon tomato ketchup
- Salt and black pepper to taste
Instructions
How To Make Fried Noodles:
- Boil the noodles in hot water as per packet instructions. Add salt in water while boiling noodles. Drain water from the boiled noodles and wash it under cold water to prevent more cooking.
- Heat oil for deep-frying pan over high heat.
- Once the oil is preheated deep fry the boiled noodles in small batches till they turn crispy. Each batch takes 10 -15 minutes to get golden and crisp. Keep turning the noodles using tongs at regular intervals.
- Transfer fried noodles to a plate lined with paper towel and set aside. Similarly, fry all the noodles in small batches.
- Let the noodles sit on an oil absorbing paper for 10 – 15 minutes.
How To Make Chinese Bhel:
- Gently crush the noodles to get the bite size pieces. Into a large bowl stir in all the chopped vegetables, sauces, and the fried noodles.
- Combine all the ingredients together. Taste and adjust the seasoning.
- Serve Chinese Bhel immediately.
Recipe Notes:
- If you don’t want to use fried noodles immediately, allow them to cool down and store in an airtight box at room temperature for 2 – 3 days.
- After combining sauces, vegetables and fried noodles, serve Chaat immediately else noodles lose their crunchiness and turn soggy.
Indrani says
I should not, should not, should not see such lovely food posts after lunch.
Tara nair says
gorgeously taken pics… A must try I must say. Keep guiding me through your post 🙂 Love it!
Silpa says
chinese bhel looking yummy. Nice recipe. Thanks for sharing.
Hina Gujral says
I am so happy you like it 🙂