CHINESE BHEL

CHINESE BHEL

 

2 cups boiled noodle’s

1 small onion thinly sliced

1/2 cup cabbage shredded

1/2 cup bell peppers juliennes

1/2 cup carrots juliennes

2 green chilies chopped

1/4 cup spring onions chopped ( optional)

2 tablespoons shezwan  sauce

1 tablespoon chili sauce

2tablespoons tomato sauce

2 tablespoons soy sauce

1 tablespoon sweet and sour sauce

1 teaspoon vinegar

1 clove garlic finely chopped

1/2 teaspoon salt

2 tablespoons oil

2 table spoons corn flour

 

Oil for frying noodles

 

 

In a bowl place boiled noodles, add corn flour and mix well. Deep fry noodles in oil on high heat, till they turn golden and crunchy. Remove and place on a kitchen  towel. Set aside.

 

 

Heat the oil in the wok, add chopped garlic sauté, add all the prepared vegetables and sauté for a minute on high heat. Add shezwan sauce, tomato sauce, chili  sauce, soy sauce, sweet and sour sauce, salt and vinegar. Mix all together until well combined. Turn the heat off add spring onions and  transfer the mixture in a bowl. Add the fried noodles and serve immediately