Chinese Bhel
Quick Details
Serves: 3
Time: about 45 minutes
Diet: Vegetarian
Serves: 3
Time: about 45 minutes
Diet: Vegetarian
Ingredients
For the vegetables
- 2 tablespoons oil
- 1 green chilli spicy, julienned
- 1 onion julienned
- 4 spring onion whites julienned
- 1/2 cup cabbage julienned
- 1 carrot julienned
- 1 teaspoon salt
- 1 tablespoon dark soya sauce
- 2 teaspoons red chilli sauce I used Veeba
- 2 teaspoons green chilli sauce I used Veeba
- 1 teaspoon black pepper freshly ground
- 1/2 yellow capsicum julienned
- 1/2 red capsicum julienned
For the crispy noodles
- 1 packet hakka noodles I used Ching’s
- 2 tablespoons corn flour
- 2 tablespoons cooking oil
- 3 tablespoons chilli oil divided
To garnish
- roasted peanuts
- spring onion greens chopped
Instructions
- Stir fry. Heat the oil and add the green chilli, onion and spring onion whites. Add the cabbage and carrot with the salt, soya sauce, chilli sauces and pepper. Add the bell peppers.
- Cook the noodles. Cook the noodles following the packet instructions and drain.
- Coat. Toss the noodles in the corn flour and cooking oil.
- Bake. Bake at 200°C for 30 minutes. Add 2 tablespoons of chilli oil and bake until golden brown.
- Toss. Crumble the noodles into the vegetables and mix well.
- Serve. Garnish with peanuts, spring onion greens and a drizzle of chilli oil.