CHINESE BHEL

CHINESE BHEL
When we talk about fusion food,this noodle bhel is top of the chaats!
Preparation Time : 8-10 minutes
Cooking Time : 5 minutes
Servings : 4

INGREDIENTS
Eggless/Egg Noodles 200 grams

Salt to taste

Oil to deep fry

Spring onions, sliced 2-3

Bean sprouts 1/2 cup

Roasted peanuts, crushed 1/4 cup

Sichuan sauce 1 tablespoon

Tomato ketchup 1 tablespoon

Spring onion greens, sliced for garnish

METHOD
Boil noodles in six to eight cups of salted water to which one tablespoon of oil has been added and cook till almost done. Drain, refresh in cold water, drain again and spread on a large plate to cool. Heat sufficient oil in a wok and deep-fry noodles till crisp and golden brown in colour. Drain and place on absorbent paper. When cool lightly crush the fried noodles and set aside. In a large bowl combine fried noodles, spring onions, bean sprouts and peanuts and toss to mix well. Add Sichuan sauce and tomato ketchup and toss the mixture again. Adjust seasoning. Transfer this mixture into individual plates and serve garnished with spring onion greens.