Cooking Chinese Bhel | चायनीज़ भेल – Fusion Recipes #4 | SG World of Cooking

Substances:
Noodles – 100 gms
Salt – 1 tsp
Oil for frying

Oil – 2 tsp
Garlic, finely chopped – 1 tsp
Hari Mirch (Inexperienced Chilies) – 2 tsp
Spring Onions – 2
Carrots – 1/4 cup
Cabbage – 1 cup
Bell Peppers, blended – 1 cup
Salt – 1 tsp
Kali Mirch (Black Pepper) – 1/2 tsp
Soya Sauce – 1 tsp
Vinegar – 1 tsp
Tomato Ketchup – 2 tbsp
Schezwan Sauce – 2 tbsp

Directions:
1. Add 1 tsp salt and 1 tsp oil to boiling water and boil noodles until 90% cooked.
2. Drain and maintain apart. When dry, then deep fry until crispy.
3. Add 1 tsp oil to a pan and add garlic. Prepare dinner for 30 seconds and add spring onion bulb. Add carrots, cabbage and blended bell peppers. Prepare dinner for 4-5 minutes.
4. Add salt, black pepper, soya sauce, vinegar, tomato ketchup and schezwan sauce. Prepare dinner for 1-2 minutes.
5. Add fried noodles and blend.
6. Serve sizzling.

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