Chinese Bhel

Tarla.Dalal's picture

Mar. 19, 2015

Mumbais favourite street food merges with Oriental culture, in this exciting version of Bhel. Rather than being made with puffed rice, this unique Chinese Bhel is made with fried noodles, tossed with colourful sautéed veggies and garnished with crunchy spring onions. A generous dose of sauces is also added to bind the Bhel together in a tangy way! Prepare this snack just before serving, as the fried noodles tends to get soggy over time.


Fried noodles 3 Cup (48 tbs)
Oil 1 Tablespoon
Finely chopped garlic 2 Teaspoon (lehsun)
Finely chopped spring onion 1/4 Cup (4 tbs) (whites and greens)
Thinly sliced capsicum 1/2 Cup (8 tbs)
Julienne carrot strips 1/2 Cup (8 tbs)
Shredded cabbage 1/2 Cup (8 tbs)
Schezuan sauce 1/4 Cup (4 tbs)
Tomato ketchup 1/4 Cup (4 tbs)
Salt To Taste



In a broad non-stick pan or a wok, heat the oil.

Add garlic and sauté on a high flame for a few seconds. 

Add spring onions whites and greens, capsicum, carrots and cabbage. Sauté on a high flame for 30 seconds. 

Add the Schezuan sauce, tomato ketchup and salt, mix well and cook on a high flame for a few seconds. 

Remove from the flame and transfer it into a deep bowl.

Add fried noodles and toss well. 


Serve immediately garnished with spring onion whites and greens.

Recipe Summary

Difficulty Level: Easy
Cook Time: 2 Minutes
Ready In: 2 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 603Calories from Fat 251

 % Daily Value*

Total Fat 29 g44.6%

Saturated Fat 14 g70%

Trans Fat 0 g


Sodium 3028 mg126.17%

Total Carbohydrates 77 g25.7%

Dietary Fiber 7 g28%

Sugars 21 g

Protein 12 g24%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet