Chinese Bhel

Ingredients:

• 90 Grams (1/2 Packet) Multi Millet Noodles
• 90 Grams (1/2 Packet) Multi Millet Noodles
• 90 Grams (1/2 Packet) Multi Millet Noodles
• 1/2 Cup each (Red and Green capsicum, Carrots, Cabbage all cut lengthwise)
• 1/2 Cup Moong bean Sprouts
• 1/4 Cup Sliced onions
• 1/4 Cup Spring Onion
• 1 Tbsp Oil
• 1 Tbsp Oil
• 1 Tbsp Oil
• 1 Tsp Ginger Garlic Paste
• 2 Tbsp Tomato Ketchup
• 1 Tbsp each (Schezwan Sauce, Chilli Sauce, Soya Sauce, Vinegar)
• 1 Tbsp each (Schezwan Sauce, Chilli Sauce, Soya Sauce, Vinegar)
• 1 Tbsp each (Schezwan Sauce, Chilli Sauce, Soya Sauce, Vinegar)
• 3/4 Tsp Salt
• 3/4 Tsp Salt
• 3/4 Tsp Salt
• Oil for deep frying noodles
• Oil for deep frying noodles
• Oil for deep frying noodles

Directions:

1. Soak 90 grams Multi Millet Noodles in water for 20 minutes. Drain and dry on a cloth for 10 minutes.
2. Take oil in a pan and when it is hot deep fry the noodles in batches and drain the excess oil using a kitchen tissue. Keep aside.
3. In a small bowl mix all the sauces and vinegar.
4. In a wok or pan take a tablespoon of oil. When it is hot add onions and sauté for a minute. Add other veggies and sprouted beans except spring onions. Add salt. Sauté for 2 minutes. Add the sauce mixture. Give a good mix. Switch off the heat.
5. Finally add the fried noodles and mix everything thoroughly.
6. Sprinkle spring onions and serve immediately.

Note:

1. Use Hakka noodles type rather than maggi noodles like slabs. Long lengthy noodles are easy to fry and best suited for bhel.