Chinese Bhel is a fun, fusion recipe that’s always been a favorite with kids. This dish brings together a blend of noodles, onions, carrots and cabbage with a delicious dose of Chinese flavor. The Kissan Sweet and Spicy Sauce brings in a lovely contrast of flavors to this dish making it a fun tiffin treat.
Prep Time
 |
| 15 mins |
Cook Time
 |
| 10 min |
Rating
Ingredients
- Boiled noodles: 1 cup
- Shredded green cabbage: 1/4 cup
- Julienned spring onions: 2
- Julienned carrot: 1
- Sesame seeds: 1 tablespoon
- Roasted & sinned peanuts: 1 tablespoon
- Kissan Sweet and Spicy Sauce: 2 tablespoons (30g)
- Soy sauce: 1 teaspoon
- Grated ginger: 1/2 teaspoon
- Freshly ground pepper: 1/4 teaspoon
- Salt to taste
- Lemon juice: 1/2
- Hot sesame oil: 1 teaspoon
- Chopped fresh coriander leaves: 1/2 teaspoon
Method of Preparation
- For the dressing: Mix the Kissan Sweet and Spicy Sauce, soy sauce, salt, pepper, lemon juice and grated ginger together in a small mixing bowl. Now, add the coriander and pour smoking hot sesame oil on the dressing. Mix and allow to stand for a few minutes.
- Toast the sesame seeds on a hot pan for a few minutes until they begin to pop.
- Mix all the noodles, vegetables, roasted peanuts, and the dressing together.
- Transfer to the tiffin and top with the toasted sesame seeds and coriander leaves. Pack the papaya and peanut chikki as sides.
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