Who doesn't like bhel? It is everyone's favourite and this Chinese version is something unique and tasty which is made using millet noodles, sauces and veggies.
Ingredients:
- 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 Tsp Ginger Garlic Paste
- 2 Tbsp Tomato Ketchup
- 1 Tbsp each (Schezwan Sauce, Chilli Sauce, Soya Sauce, Vinegar)
- 3/4 Tsp Salt
- Oil for deep frying noodles
Directions:
- Soak 90 grams Multi Millet Noodles in water for 20 minutes. Drain and dry on a cloth for 10 minutes.
- 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.
- In a small bowl mix all the sauces and vinegar.
- 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.
- Finally add the fried noodles and mix everything thoroughly.
- 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.