Veg Noodles bhel recipe, Chinese bhel recipe |KissanTiffinTimeTable
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WEEK 11 RECIPES

Veg Noodle Bhel

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

  1. Boiled noodles: 1 cup
  2. Shredded green cabbage: 1/4 cup
  3. Julienned spring onions: 2
  4. Julienned carrot: 1
  5. Sesame seeds: 1 tablespoon
  6. Roasted & sinned peanuts: 1 tablespoon
  7. Kissan Sweet and Spicy Sauce: 2 tablespoons (30g)
  8. Soy sauce: 1 teaspoon
  9. Grated ginger: 1/2 teaspoon
  10. Freshly ground pepper: 1/4 teaspoon
  11. Salt to taste
  12. Lemon juice: 1/2
  13. Hot sesame oil: 1 teaspoon
  14. Chopped fresh coriander leaves: 1/2 teaspoon

Method of Preparation

  1. 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.
  2. Toast the sesame seeds on a hot pan for a few minutes until they begin to pop.
  3. Mix all the noodles, vegetables, roasted peanuts, and the dressing together.
  4. 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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