Go Back

Street Style Chinese Bhel

Street Style Chinese Bhel is spicy crunchy juicy noodle salad made with crispy noodles and veggies, flavored with Indo Chinese flavors.
Prep Time20 minutes
Assemble Time10 minutes
Course: Appetizer, Side Dish
Cuisine: Chinese, Indian
Servings: 2

Ingredients

Veggies

  • 1 cup Shredded Green Cabbage
  • 1 cup Shredded Purple Cabbage
  • ½ cup Shredded Boiled Beetroots
  • cup Chopped Scallions
  • ¼ cup Chopped Cilantro

Sauce & Seasoning

  • ½ tbsp Maggi Tomato Ketchup
  • 1 tbsp Ching's Schezwan Chutney OR Schezwan Sauce more for more heat
  • 1 tbsp Ching's Red Chili Sauce
  • 1 tsp Lemon Juice
  • ¼ tsp Black Pepper Powder
  • 1 tsp Maggi Masala Magic the spice pouch, can be sub with any preferred instant noodle spice mix/pouch
  • 1 pinch Salt all the sauces has enough sodium so feel free to skip salt!

Crispy Noodles (OR Use store bought pre cooked/fried La Choy Chow Mein Noodles (1½ cups))

  • 5.3 oz Ching's Secret Veg Hakka Noodles
  • 2 tbsp All Purpose Flour
  • Oil to deep fry and coat the boiled noodles

Instructions

Make Crispy Noodles (OR Use store bought pre cooked/fried La Choy Chow Mein Noodles (1½ cups))

  • Boil Ching's noodles as per package instructions. Leave them al dente.
  • Once boiled, drain and rinse with cold water.
  • Drain the water out completely, coat them with a little oil, lay it flat on a paper towel to soak up all the moisture.
  • Sprinkle them with 2 tbsp of all purpose flour. Mix it well so all the noodles are lightly coated with dry flour.
  • Deep fry them till crispy and golden brown.

Assemble Chinese Bhel

  • Mix all the veggies with sauces, seasoning and lemon juice.
  • Toss in 1½ cup of crumbled crispy noodles and serve it immidietly!