Tuesday, 2 October 2012
Chinese Bhel
Chinese Bhel
Ingredients:
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•
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Noodles
, eggless
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200 grams
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•
|
Oil
|
to deep fry
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•
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Spring
onions,sliced
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2-3
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•
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Bean
sprouts
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1/2 cup
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•
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Peanuts,roasted
and crushed
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1/4 cup
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•
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Sichuan
sauce
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1 tablespoon
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•
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Tomato
ketchup
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1 tablespoon
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•
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Spring
onion greens,sliced
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for garnish
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Preparation:
v Boil noodles in six to eight cups of
salted water to which one tablespoon of oil has been added and cook till almost
done.
v Drain, refresh in cold water, drain
again and spread on a large plate to cool.
v Heat sufficient oil in a wok and
deep-fry noodles till crisp and golden brown in colour.
v Drain and place on absorbent paper.
When cool lightly crush the fried noodles and set aside.
v In a large bowl combine fried noodles,
spring onions, bean sprouts and peanuts and toss to mix well.
v Add Sichuan sauce and tomato ketchup
and toss the mixture again. Transfer this mixture into individual plates and
serve garnished with spring onion greens.
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