Chinese Bhel is a fusion Indian-Chinese style crispy noodle chaat. It is a delicious munching snack for movie nights or parties. Be sure to watch the video!
Estimated reading time: 3 minutes
- Meal Prep Tips for Chinese Bhel
- Watch Chinese Bhel Recipe Video
- Chinese Bhel Recipe
The flavours of this Indian Chinese Chaat are quite balanced and have the right amount of sweetness along with the spiciness. It is truly a kaleidoscope of colours with a truckload of crispy fried noodles, vegetables, and bold sweet chilli sauce.
Snacks like this fried noodle chaat add so much variety to the appetizer menu. It is always on my list of best Indo-Chinese party recipes .
The popular Indo-Chinese cuisine barely has any salads. So whenever you think of interesting side dishes to serve with the other appetizers this fried noodle salad or the Chinese Chicken Salad is a fantastic choice.
Meal Prep Tips for Chinese Bhel
The quickest and easiest way to make this Chinese Bhel in a flick of a second is to fry a large batch of noodles and store them.
- Make Crispy Noodles in advance: You can keep the crispy noodles in an airtight container at room temperature for 1 week . They remain equally crunchy and fresh. Usually, when I am planning to make crispy noodles chaat for parties, fried noodles are prepared 1 – 2 days in advance.
- Prepare Sweet Chilli Sauce: For flavouring the Chinese Bhel I use homemade sweet chilli sauce . It is a flavour bomb. You can make the sweet chilli sauce 1 week before and store it in the refrigerator for months.
Last minute, toss the noodles in seasoning along with chopped vegetables. And a delicious party snack is ready in less than 20 minutes.
Ways To Use Fried Noodles
Use them as toppings for Chinese soups (manchow soup, sweet corn soup , etc)
- Make Chinese Chicken Salad
- Prepare delicious Chinese chop suey using fried noodles
- add a handful of fried noodles on top of one-pot soupy meals
…….or just munch them just like that!
Watch Chinese Bhel Recipe Video
More Indo-Chinese Snack Recipes
- Chilli Idli Fry
- Veg Spring Roll
- Gobi Manchurian
- Honey Chilli Potato
- Crispy Lotus Stem Stir Fry
Ingredients
Ingredients For Fried Noodles:
- ▢ 150 gram dry Hakka noodles
- ▢ Salt to taste
- ▢ 4 Cup refined oil (or any flavourless oil)
- ▢ 6 Cup Water to boil noodles
Ingredients For Chinese Bhel:
- ▢ 1 Cup onion, fine chopped
- ▢ 1 Cup capsicum diced
- ▢ 1 Cup shredded cabbage (optional)
- ▢ 1 Cup carrot thinly sliced
- ▢ ¼ Cup chopped coriander
- ▢ ¼ Cup spring onion, finely chopped
- ▢ 2 teaspoon sweet chilli sauce ( see recipe )
- ▢ 1 teaspoon soy sauce
- ▢ 1 teaspoon tomato ketchup
- ▢ Salt and black pepper to taste
Instructions
How To Make Fried Noodles:
- Boil the noodles in hot water as per packet instructions. Add salt in water while boiling noodles. Drain water from the boiled noodles and wash it under cold water to prevent more cooking.
- Heat oil for deep-frying pan over high heat.
- Once the oil is preheated deep fry the boiled noodles in small batches till they turn crispy. Each batch takes 10 -15 minutes to get golden and crisp. Keep turning the noodles using tongs at regular intervals.
- Transfer fried noodles to a plate lined with paper towel and set aside. Similarly, fry all the noodles in small batches.
- Let the noodles sit on an oil absorbing paper for 10 – 15 minutes.
How To Make Chinese Bhel:
- Gently crush the noodles to get the bite size pieces. Into a large bowl stir in all the chopped vegetables, sauces, and the fried noodles.
- Combine all the ingredients together. Taste and adjust the seasoning.
- Serve Chinese Bhel immediately.
Recipe Notes:
- If you don’t want to use fried noodles immediately, allow them to cool down and store in an airtight box at room temperature for 2 – 3 days.
- After combining sauces, vegetables and fried noodles, serve Chaat immediately else noodles lose their crunchiness and turn soggy.
Nutrition
We follow a strict NO SPAM Policy
Chinese Bhel Recipe
Equipment
- Deep Frying Pan
- Salad Mixing Bowl
Ingredients
Ingredients For Fried Noodles:
- 150 gram dry Hakka noodles
- Salt to taste
- 4 Cup refined oil (or any flavourless oil)
- 6 Cup Water to boil noodles
Ingredients For Chinese Bhel:
- 1 Cup onion, fine chopped
- 1 Cup capsicum diced
- 1 Cup shredded cabbage (optional)
- 1 Cup carrot thinly sliced
- ¼ Cup chopped coriander
- ¼ Cup spring onion, finely chopped
- 2 teaspoon sweet chilli sauce ( see recipe )
- 1 teaspoon soy sauce
- 1 teaspoon tomato ketchup
- Salt and black pepper to taste
Instructions
How To Make Fried Noodles:
- Boil the noodles in hot water as per packet instructions. Add salt in water while boiling noodles. Drain water from the boiled noodles and wash it under cold water to prevent more cooking.
- Heat oil for deep-frying pan over high heat.
- Once the oil is preheated deep fry the boiled noodles in small batches till they turn crispy. Each batch takes 10 -15 minutes to get golden and crisp. Keep turning the noodles using tongs at regular intervals.
- Transfer fried noodles to a plate lined with paper towel and set aside. Similarly, fry all the noodles in small batches.
- Let the noodles sit on an oil absorbing paper for 10 - 15 minutes.
How To Make Chinese Bhel:
- Gently crush the noodles to get the bite size pieces. Into a large bowl stir in all the chopped vegetables, sauces, and the fried noodles.
- Combine all the ingredients together. Taste and adjust the seasoning.
- Serve Chinese Bhel immediately.
Video
Notes
- If you don’t want to use fried noodles immediately, allow them to cool down and store in an airtight box at room temperature for 2 - 3 days.
- After combining sauces, vegetables and fried noodles, serve Chaat immediately else noodles lose their crunchiness and turn soggy.
Nutrition
Badam Milk is an energising Indian drink. It is a delicious, flavoured milk you can enjoy warm or cold. Be sure to watch the video!
- About Badam Milk
- Ingredients Required
- My Tried & True Tips
- Watch Badam Milk Video
- Serving Suggestion
- More Indian Drink Recipes
- Kesar Badam Milk Recipe
About Badam Milk
‘Badam’ is the Hindi term for ‘almonds. The soaked almonds are blended to a smooth paste and later simmered in full-fat milk flavoured with saffron, green cardamom, and sugar.
Badam Milk is an Ayurvedic Indian drink widely popular for its nourishing qualities and high protein content. It is a gluten-free drink. The taste is very similar to Badam Phirni or Badam Payasam .
Do not confuse it with vegan almond milk. Indian badam milk is like a sweet drink flavoured with almonds. Try my vegan badam phirni for a dairy-free sweet treat.
Health benefits and reasons to love badam milk.
- easy to make
- high protein drink
- only 5 ingredients recipe
- nourishing drink for kids
- helps in building immunity
- gluten and preservative-free
Ingredients Required
- Almond: Either use skinned almonds or soak the almonds in hot water to remove the brown skin.
- Milk: The full fat or full cream i.e. whole milk is best for making badam milk. The whole milk defines the taste and texture of the drink. However, you can use low-fat or skimmed milk instead of full-fat milk.
- Saffron: It gives the drink a golden colour and sweet aroma.
- Green Cardamom: It helps flavour the milk and gives it a subtle, sweet taste. I prefer using green cardamom powder rather than whole pods.
- Sugar: To sweeten the milk, you can use granulated white sugar, brown sugar, palm sugar, or jaggery powder. Or you can use date paste as well. Adjust the amount of sweetener as per personal taste preference.
My Tried & True Tips
- Avoid using rancid or too-old almonds. The quality of almonds defines the taste of badam milk. Hence, always pick the best quality almonds for making this drink.
- Simmer the milk over low heat till it thickens a bit and has a creamy texture. This task becomes easy if you are using full-fat whole milk.
- Soak saffron strands in warm milk to release their colour and flavour. Do not add them directly to the simmering milk.
Watch Badam Milk Video
Serving Suggestion
When it comes to serving badam milk, there are no set rules.
You can serve it chilled as a sweet drink along with an Indian meal . Or you can enjoy it as a warm nightcap before bedtime.
During the winter season, in the Northern parts of India, badam milk is sold by street food vendors during the late evening hours. Many food lovers like to sip warm milk post-dinner on a cold winter night.
I like it chilled straight out of the refrigerator during the hot summer afternoons.
More Indian Drink Recipes
- Thandai
- Aam Panna
- Mango Lassi
- Paan Thandai
- Sugarcane Juice
- Badam Khas Khas Doodh
Ingredients
- ▢ ¼ Cup almonds
- ▢ 3 Cup whole milk
- ▢ ¼ teaspoon saffron (kesar)
- ▢ 1 teaspoon green cardamom powder
- ▢ ¼ Cup granulated white sugar
Instructions
- Soak almonds in hot water for 1 hour or in room temperature water overnight. Once almonds softened, peel and discard the brown skin.
- Grind almonds to a smooth paste in a blender along with ⅓ cup of milk.
- Soak saffron in 4 tablespoons of hot milk. Keep it aside until required.
- Heat reamining milk in a heavy bottom saucepan over medium heat and bring it to a boil. Add green cardamom powder. Keep stirring while heating to avoid scorching at the bottom of the pan.
- Once the milk reduces to half of the original quantity, add the almond paste, sugar, saffron milk, and stir to combine. Reduce the heat to low and cook for 10 minutes over low heat. Keep stirring frequently.
- Garnish with sliced pistachio and almonds. Badam Milk is ready to serve. You can serve it warm or chilled. If serving chilled, allow badam milk to cool down completely at room temperaturek.Keep in the refrigerator for chilling until ready to serve.
Recipe Notes:
- Soaking almonds makes it easier to blend and digest.
- Add in a little turmeric powder while boiling to make badam milk even more nutritious.
- You can flavor badam milk with rose water or edible rose petals as well.
Nutrition
We follow a strict NO SPAM Policy
