Recipe
Street Style Chinese Bhel
Street Style Chinese Bhel is the comforting dinner for the hour when nobody wants to decide.
Cabbage, julienned and carrot, julienned lead the pot. The rest is heat and salt.
Give it about 10 minutes.
Ingredients
- ¼ cup cabbage, julienned
- ¼ cup carrot, julienned
- ¼ cup green capsicum, julienned
- 2–3 tbsp Schezwan sauce
- 2 tbsp tomato ketchup
- 1 tsp soy sauce
- Salt, to taste
- 2 packets Wai Wai ready-to-eat noodles (or any fried noodles)
- spring onion, for garnish
Steps
- Put the cabbage, carrot and capsicum in a large mixing bowl.
- Add the Schezwan sauce, ketchup, soy sauce and salt; mix well.
- Crush the noodles into smaller pieces and add to the bowl.
- Toss everything together until evenly combined.
- Garnish with spring onions and serve right away so it stays crunchy.
The reel
Tips
- Taste for salt before it leaves the pan. The pinch is easy to miss.
- Keep ginger and garlic moving in the oil so they toast instead of burn.
- Warm the bowl. A hot dish on a cold plate goes quiet in a minute.
Questions
How long does it take?
Street Style Chinese Bhel takes about 10 minutes, from the first cut to the plate.
Is it kid-friendly?
Not as written. Street Style Chinese Bhel isn't marked kid-friendly. Taste the heat before you serve it to kids, and set their portion aside if you add hot chili.
What can I substitute?
No cabbage, julienned (¼ cup)? Use the closest thing you have in the same amount. Street Style Chinese Bhel is forgiving if the salt and the fat are right.
Cook this in Tadka
The reel, the steps, and the grocery list — one decision at 5pm.
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