Unique Indo-Chinese Bhel Video Recipe / Indo-Chinese Fusion Food
If you prepare few ingredients ahead of time in bulk and refrigerate or freeze for later use in recipes make cooking fun. Sprouting mung beans is on my weekly menu, whenever I prepare Veg. Manchurian Balls, I make big batch of it and deep fry or air fry. I also keep the fried noodles as my son Dhruv loves to add in many of his recipes. So keeping all these ready make it easier for me to make Chinese Bhel anytime I crave for it.
Ingredients
| Fried noodles | 1 Cup (16 tbs) | |
| Boiled noodles | 3 Cup (48 tbs) | |
| Vegetarian machurian balls | 10 | |
| Oil | 2 Tablespoon | |
| Crushed ginger | 1 Tablespoon | |
| Crushed garlic | 1 Tablespoon | |
| Crushed celery | 2 Tablespoon | |
| Spring onion | 3 Tablespoon | |
| Salt | To Taste | |
| Black pepper | 1/2 Teaspoon | |
| Carrot | To Taste | |
| Bell pepper | To Taste | |
| Corn | To Taste | |
| Sprouted moong | To Taste | |
| Cabbage | To Taste | |
| Onion | To Taste | |
| Carrot | To Taste | |
| Chilli sauce | To Taste | |
| Tomato ketchup | To Taste | |
| Soy sauce | 2 Tablespoon | |
| Sesame oil | 1 Teaspoon |
Directions
Please watch the video for directions.
Recipe Summary
Difficulty Level: Easy
Cook Time: 75 Minutes
Ready In: 75 Minutes
Servings: 6
