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Pan Fried Chinese Bhel

3 cups fried noodles
2 tbsp oil
2 tsp finely chopped garlic (lehsun)
1/2 tsp finely chopped ginger (adrak)
1/2 tsp finely chopped green chillies
1/2 cup thinly sliced capsicum
1/2 cup carrot juliennes
1/2 cup shredded cabbage
1/4 cup finely chopped spring onions whites and greens
1/4 cup schezwan sauce
1 tbsp soy sauce
1 tsp vinegar
1 tbsp tomato ketchup
salt to taste

For The Garnish
2 tbsp finely chopped spring onions whites and greens

For pan fried chinese bhel
1. To make pan fried chinese bhel, heat the oil in a wok/ kadhai, add the garlic, ginger and green chillies and saut on a high flame for few seconds.
2. Add the capsicum, carrot, cabbage and spring onions whites and greens and saut on a high flame for few seconds.
3. Add the schezwan sauce, soya sauce, vinegar and tomato ketchup, mix well and cook on a high flame for a few seconds.
4. Add the fried noodles and salt, toss well on high flame for a minute.
5. Serve pan fried chinese bhel immediately garnished with spring onion whites and greens

tips to make pan fried Chinese bhel
1. Do not the cook the vegetables too much to maintain the crunch.
2. You can also add red chilli sauce if you prefer having more spicy.
3. You can also add thinly sliced onions.


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