Chinese bhel
by Foodie#395653
Added to 7 cookbooks
This recipe has been viewed 7221 times
For frying the hakka noodles take big pan and half oil of the pan as if there is more oil then the chances are that oil will spill when we put the noodles for frying as it comes up with lots of bubbles.
Add your private note
Chinese bhel recipe - How to make Chinese bhel
Cooking Time: Total Time:
hakka noodle 1pkt
oil for deep-frying1 tbs olive oil
shredded cabage
long cut capsicum
long cut carrot
1/2 tea spoon ginger paste
1/2 tea spoon chilly paste
1 tea spoon soya sauce
1/2 tea spoon vinegar.
3 spoon tomato ketch up
salt for taste.
- Boil the hakka noodles with one spoon oil and salt for taste in big vessel for 8-10 mins till cooked.
- Drain the hakka noodles.
- Keep the frying pan ready and start fring the noodles.
- After noodles get cooled u can store it for many days.
- Now take a pan and put a table spoon of olive oil. put ginger chilly paste.
- Then put all the three cut vegetables and some salt to taste.
- Then put soya sauce,vinegar and ketch up.
- After the vegetables are cooked put the noodles and toss (mix) it .
Other Related Recipes
This recipe was contributed by Foodie#395653 on 31 Dec 2007
Know more about this member,
Click Here
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe