'Chinese Bhel recipe by Chef Sanjyot keer | Instant and quick recipe'

00:46 Apr 11, 2021 0 0

'Join us  Facebook - https://goo.gl/rxrqsq Instagram - https://goo.gl/rK6wFS  Twitter  -  https://goo.gl/lDfrrQ   Recipe By: Chef Sanjyot Keer  For Crispy Noodles:  • Half Pack of noodles • Water for boiling • 2 tbsp. corn flour • Salt to taste • Vegetable oil for deep frying  For Chinese Bhel:  • Fried crispy noodles • 1/3 cup thinly sliced cabbage • 1/3 cup julienned capsicum • 1/3 cup julienned carrot • 3 tbsp. schezwan sauce (Click here to watch Homemade Schezwan sauce Recipe - https://goo.gl/1dTRu2 ) • 3 tbsp. tomato ketchup • salt to taste • 2 tbsp spring onion   Description:  For Crispy Noodles:  • In a stock pot or a deep pan boil enough water, a table spoon of oil and salt to taste and bring to boil. Now add noodles and cook until noodles are almost done.  • Strain the water and cool the noodles and add some oil and mix if you notice the noodles sticking to each other. • Now add the corn flour and salt to the noodles and mix nicely to lightly coat the noodles. • In a deep pan add enough vegetable oil for deep frying. Once the oil is hot add the noodles and fry on moderate heat. • Using a perforated spoon remove the fried noodles when golden brown and drain excess oil using an absorbent paper.  For Chinese bhel:  • IN a bowl add crispy noodles, chopped veggies, schezwan sauce, ketchup, salt to taste and mix nicely. • Garnish with finely chopped spring onion greens. • Serve immediately.     Music Used -  Jenny\'s Theme by Audionautix is licensed under a Creative Commons Attribution licence (https://creativecommons.org/licenses/by/4.0/) Artist: http://audionautix.com/' 

Tags: Cooking , Food , Chef , chinese , streetfood , bhel , yourfoodlab , indochinese , YFL , SanjyotKeer

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