Chinese Bhel ( Chinese Cooking )
by Tarla Dalal
Added to 136 cookbooks
This recipe has been viewed 104448 times
Chinese bhel, this freshly-fried noodles tossed in with shredded vegetables, soya sauce, chili oil and ginger water make it a delicious snack. You can toss this dish together in a jiffy, although you cannot really make it in advance.
- Heat the oil in a broad non-stick pan or a wok, add the garlic and sauté on a high flame for a few seconds.
- Add the spring onions whites and greens, capsicum, carrots and cabbage and sauté on a high flame for 30 seconds.
- Add the schezuan sauce, tomato ketchup and salt, mix well and cook on a high flame for a few seconds.
- Remove from the flame and transfer it into a deep bowl.
- Add the fried noodles and toss well.
- Serve immediately garnished with spring onion whites and greens.
Nutrient values per serving
|Vitamin A||1056.2 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||45.6 mg|
|Folic Acid||8.8 mcg|
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