Easy Chinese Bhel
by priya gandhi
This recipe has been viewed 2013 times
A snack with combinations of some vegetables and sauces.
- Boiled some water and add cornflour to t and mix well.
- Combine the tomato ketchup, chilli sauce, soya sauce, vinegar, schezuan sauce and food colour mix it well and add it to the liquid.
- Let the sauce cool at room temperature
- Heat the oil in a kadhai and deep fry the noodles till they turn golden brown and crisp.
- Drain on an absorbent paper and keep aside.
- Take a bowl add the noodles the sauce prepared and cabbage, spring onion, carrots, beetroot and coriander and its ready to serve.
- Serve immediately.
This recipe was contributed by priya gandhi on 25 Mar 2014i am priya gandhi and i love to cook food especially italian food and love to read books a lot
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