If you have been to Mumbai, you must have tried the street style Chinese Bhel here, it is a super quick and filling snack for all!CHINESE BHELIngredients200 grams eggless hakka noodles 1 tablespoon oil + for deep-fryingSalt to taste 2-3 tablespoons schezwan sauce 1 tablespoon tomato ketchup2-3 spring onion bulbs, sliced1 stalk spring onion greens, diagonally sliced½ cup bean sprouts¼ cup roasted peanuts Method1. Heat sufficient water in a deep non-stick pan. Add roughly broken noodles and 1 tablespoon oil and mix. 2. Add salt, mix and cook till the noodles boil completely. Strain in a bowl, transfer on a plate and pat-dry using an absorbent paper. 3. Heat sufficient oil in a kadai. Put the boiled noodles and deep-fry till golden brown and crisp. Drain on absorbent paper and cool.4. Put noodles in a bowl. Add schezwan sauce, tomato ketchup, spring onion bulbs, spring onion greens, ½ cup bean sprouts and ¼ cup peanuts and mix well.5. Serve immediately garnished with spring onion greens and peanuts.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor #ChineseBhel
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