Chinese Bhel

A popular street food with an Indo-Chinese treatment

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Sanjeev Kapoor

Published 2011

  • About

I call this the “scrunch, munch, and it’s gone” bhel. No matter how large a serving I make for friends, it’s gone in no time. It is rather difficult to trace the origin of any Indo-Chinese dish, but kudos to the unknown inventor of this tasty dish. I use noodles without eggs because they fry better than egg noodles.

Ingredients

  • 7 ounces (200 grams) eggless noodles
  • 1 quart (800

Method

  1. Place a nonstick wok over medium heat and add 6 to 8 cups (1.2 to 1.6 liters) water, 1 tablespoon