Chinese Bhel
Equipment
Ingredients
Vegetables
Garlic (chopped)
4 clove
Onion (sliced)
0.5 piece
Yellow bell pepper (sliced)
40 g
Red bell pepper (sliced)
40 g
Carrot (julienned)
0.5 piece
Cabbage (shredded)
50 g
Main ingredients
Low-fat paneer (sliced)
100 g
Soya Hakka Noodles (raw, boiled, air-fried)
35 g
Sesame seeds
0.5 tsp
Sauce
Ketchup
1 tbsp
Green chilli sauce
1 tbsp
Soya sauce
1 tbsp
Vinegar
1 tsp
Garlic (finely chopped)
1 tsp
Honey
1 tsp
Black pepper
0.25 tsp
Garnish
Spring onion (chopped)
2 tbsp
Instructions
Boil and air-fry noodles
Boil soya hakka noodles according to package instructions, drain, then air-fry until crispy.
Sauté aromatics
In a pan, sauté chopped garlic and sliced onions lightly until fragrant.
Add vegetables
Add sliced bell peppers, julienned carrot, and shredded cabbage. Toss on high flame for 1-2 minutes to keep the crunch.
Add paneer
Add sliced low-fat paneer and mix gently.
Assemble base
Transfer the veggie-paneer mixture to a bowl. Add some crispy noodles to the bowl.
Prepare sauce
Mix all sauce ingredients separately in a small bowl.
Combine and serve
Pour sauce over the mixture. Toss everything quickly until well combined. Garnish with roasted sesame seeds and chopped spring onion.
Original recipe
Storage
Texture may soften; consume immediately for best crunch.
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