Chinese Bhel

 Serves 4 to 6

Chinese Bhel
Chinese Bhel
Chinese Bhel
Chinese Bhel

The mention of Chinese bhel makes my mouth water! I give full credit to whoever came up with this genius idea!

Bhel has always been the most popular street food….and by street, I mean streets by the beach, park, hiking trails and picnic spots too. My family still packs bhel when we go to the beach  or a picnic here in the summer. Let me attempt to explain bhel to my friends who are not familiar with it. It is a type of savory chaat, made with puffed rice, chivda, finely diced onion, cilantro etc… all combined together with the sweet, hot and tangy chutneys…..I am drooling at the thought now…so I better move on.

In my post on Indian Chinese –American Chop Suey, I had told you about how Indian Chinese fusion dishes have become mainstream cuisine in India. Chinese Bhel is one such dish. It starts out with the Chinese technique of stir frying, adding the sauces and then combining it with finely diced spring onion, tomato and cucumber.

Fried noodles are added to the Chinese bhel. I baked the Ramen noodles, just like I did for the American Chop Suey recipe. I also tried another experiment with regular noodles. I had heard about cooking, draining/drying and then baking the noodles. I have both types of noodles in the photos. But I was not happy with the texture of the boiled and baked noodles.

Many years ago in India, I had watched with rapt attention as the food vendor made my Chinese Bhel. After stir frying the veggies, he added soy sauce, tomato sauce and hot sauce individually. I used the same sauce as I did for my American Chop Suey because it has the same ingredients and because we love it so much.

For veggies, cabbage, green pepper and carrots are mainly used in India. I add red pepper and water chestnuts or lotus root…again because we love the taste and crunch they add to the dish.

The Chinese Bhel tasted great……now I only wish I could make it with the flourish of that food vendor! His rhythm in making batch after batch of the Chinese bhel was like watching a captivating performance!

Ingredients-

  • 2 teaspoons oil. I use Kadoya brand toasted sesame oil
  • 1 clove garlic, grated
  • ½ teaspoon grated green chili pepper (or to taste)
  • 4 cups thinly sliced white cabbage
  • 1 cup thinly sliced carrots
  • 1 cup thinly sliced green pepper (capsicum)
  • 1 cup thinly sliced red pepper
  • ½ cup sliced water chestnuts (from a can)
  • Sea salt to taste
  • ½ teaspoon white pepper powder
  • Sauce– as per recipe in American Chop Suey
  • 1 packet of the Ramen noodles baked as in the recipe for American Chop Suey
  • 1 cup thinly sliced cucumber
  • ½ cup diced tomato
  • ½ cup thinly sliced scallion

To make the Chinese Bhel-

  1. Heat the sesame oil and add the grated garlic and green chili pepper. Stir and add the sliced veggies and the water chestnut.
  2. Add the salt and pepper, stir fry the veggies until they are just tender crisp.

    Tender crisp veggies
    Tender crisp veggies
  3. Add the sauce, toss to coat and let it cook for a minute or so. Remove from heat.
  4. Toss in the baked noodles. Top with the cucumber, tomato and scallion and serve immediately.

Enjoy the crispy, crunchy, savory, tangy and spicy Chinese Bhel!

Have a great weekend everyone!

Love,

Sandhya

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27 Comments Add yours

  1. That looks wonderful, so colorful and plated so beautifully, Sounds so delicous,

    Liked by 1 person

    1. Sandhya says:

      Thank you so much! It really is a delicious fusion of Chinese and Indian cuisine.

      Liked by 1 person

  2. Beautiful dish Sandhya! So vibrant and delicious 🙂

    Like

    1. Sandhya says:

      Thank you Antonia!

      Liked by 1 person

  3. God bless the Chinese who settled in India; without them our lives would miss an entire yummy yet quirky cuisine. 🙂

    Liked by 1 person

    1. Sandhya says:

      So true Aruna! It is also interesting how the cuisine has adapted to Indian taste buds in India 🙂
      My husband and I loved Mediterranean food in Boston today and later found out that the executive chef is from Kerala:)

      Liked by 1 person

  4. Nandini says:

    Loved the pictures Sandhya and the recipe. This is a new one for me. Thanks for sharing 🙂

    Liked by 1 person

    1. Sandhya says:

      Thank you Nandini! I had first tasted Chinese Bhel about 15 years ago in Pune and am hooked ever since!

      Liked by 1 person

  5. Lina says:

    Really cool!

    Liked by 1 person

    1. Sandhya says:

      Thank you Lina!

      Liked by 1 person

  6. kyliemh805 says:

    Love your blog! I nominated you for an award 😉 Check it out here: https://kyliemarie805.wordpress.com/2015/06/20/the-beautiful-blogger-award/

    Liked by 1 person

    1. Sandhya says:

      Thank you so much!

      Like

  7. I love everything about this!!!

    Liked by 1 person

    1. Sandhya says:

      Thank you so much!

      Liked by 1 person

    1. Sandhya says:

      Thank you Susan!

      Like

  8. Loretta says:

    Just gorgeous Sandhya, I don’t believe I’ve heard of this dish? Everything about it from the color to the crispiness to the vibrancy of the dish looks amazing! Great plating too 🙂

    Like

    1. Sandhya says:

      Thank you Loretta! This dish is very popular in Mumbai and Pune. I had tasted it about 15 years ago for the first time and was hooked. Of course the noodles used are deep fried- but I figured with my baked noodle version, I can have a huge portion of the Chinese Bhel:)

      Like

  9. This cool idea Sandhya:-) looks inviting

    Liked by 1 person

    1. Sandhya says:

      Thank you Vidya!

      Like

  10. reocochran says:

    This looks scrumptious! I like how you demonstrate and make it seem easy to do. I like fried cabbage with sesame seed oil and will try other ingredients. Thank you, Sandhya.

    Liked by 1 person

    1. Sandhya says:

      Thanks Robin. Do try it. I tasted my first Chinese Bhel more than 15 years ago and was hooked at first bite!

      Like

    1. Sandhya says:

      Thanks Ruchi!

      Like

  11. Sandhya, must give this a try..thank you for this recipe! I love Chinese food and have had Chinese bhel back in India. Want to make this at home now! ❤

    Liked by 1 person

    1. Sandhya says:

      You will love it! Chinese bhel is so addictive, isn’t it?

      Liked by 1 person

      1. Yes it is! I had first had it in a food court in India (probably Haldirams or something)..seeing your post just reminded me of it that I had almost completely forgotten! 🙂 Will try it for sure ❤

        Liked by 1 person

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