Chinese Bhel | Indo Chinese Food | Street Food | Fried Noodles Recipes @HomeCookingShow

fried noodles

🥗Healthier: baked noodles

💰Cheaper: puffed rice

Baked noodles reduce oil content, while puffed rice offers a lighter base.

schezwan sauce

🥗Healthier: homemade chili sauce

💰Cheaper: hot sauce

Homemade sauce can control spice and ingredients, while hot sauce is more accessible.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options help manage salt intake.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers add sweetness without heat, while jalapeños are often less expensive.

Boil water in a pot and add a little salt.

Add 300 grams of Hakka noodles to the boiling water and cook until 90% done, then strain immediately.

Drizzle a little oil on the noodles to prevent sticking and transfer to a bowl.

Dust the noodles with corn flour to prevent sticking.

Heat oil in a kadai for deep frying.

Deep fry the dusted noodles until golden brown and crispy, then remove from oil and set aside.

In a big bowl, break the fried noodles into smaller pieces.

Add shredded cabbage, onions, thinly sliced capsicum, finely chopped green chilies, and chopped spring onion greens to the bowl.

Add 3 tablespoons of schezwan sauce and 1 tablespoon of tomato ketchup to the mixture.

Squeeze the juice of half a lemon into the bowl and mix everything together.

Serve immediately while the noodles are still crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens