Are you looking for a snack that is crunchy, tangy, colorful, and ready in a flash? When evening hunger strikes and the kids are demanding something tasty, regular snacks just won’t cut it. Enter Veg Chinese Bhel.
This is a brilliant Indo-Chinese fusion dish that takes the concept of Indian street food (Bhel Puri) and gives it a flavorful Chinese twist. Instead of puffed rice, the base is crispy fried noodles, tossed together with fresh, crunchy vegetables and a mix of tangy and spicy sauces.
It’s the ultimate solution for busy parents because it genuinely takes only 10 minutes to assemble. The combination of textures and sweet-spicy flavors makes it an absolute favorite among children.
Here is how to make this delicious, quick-fix snack at home.
Super Crunchy: Children love texture, and the fried noodles provide a satisfying crunch.
Colorful: Loaded with veggies like carrots, capsicum, and cabbage, it looks appealing.
Customizable Spice: You can easily control the heat levels by adjusting the sauces to suit your child’s palate.
Fast: From kitchen counter to table in just 10 minutes!
The secret to the 10-minute prep is using ready-made fried noodles (often sold as “Time Pass” noodles or salad/soup toppers in grocery stores).
The Base:
Fried Noodles: 2 to 3 cups (store-bought crispy hakka noodles)
The Crunch (Veggies):
Cabbage: ½ cup, finely shredded
Carrot: ¼ cup, julienned (cut into thin strips) or grated
Capsicum (Green Bell Pepper): ¼ cup, thinly sliced
Onion: 1 small, finely chopped
Spring Onion Greens: 2 tablespoons, chopped (for garnish)
Coriander leaves: 2 tablespoons, chopped (fresh cilantro)
The Flavor (Sauces):
Tomato Ketchup: 3 tablespoons (Add more for younger kids to balance the spice)
Schezwan Sauce: 1 to 2 tablespoons (Adjust according to spice tolerance. Use less for kids).
Red Chili Sauce: 1 teaspoon (Optional, skip for very young kids)
Soy Sauce: 1 teaspoon
Vinegar or Lemon Juice: ½ teaspoon (for a tangy kick)
Salt & Black Pepper powder: A large pinch to taste.
Step 1: Prep the Veggies (5 Minutes) Wash and chop all your vegetables—cabbage, carrots, onions, capsicum, and herbs. To save time, you can use a food processor for shredding or buy pre-cut coleslaw mix, though fresh is always best!
Step 2: Mix the Sauce Base (2 Minutes) In a large mixing bowl, add all the sauces: tomato ketchup, Schezwan sauce, chili sauce, soy sauce, and vinegar/lemon juice. Add a pinch of salt and pepper. Mix well with a spoon until combined into a tangy, reddish dressing.
Step 3: Toss the Veggies (1 Minute) Add the chopped onions, cabbage, carrots, and capsicum into the bowl with the sauces. Toss well so that the vegetables are evenly coated with the sauce mixture.
Step 4: The Final Crunch (2 Minutes) Just before you are ready to serve, add the crispy fried noodles to the bowl. Gently toss everything together. Do not overmix, or you might break the noodles too much.
Step 5: Garnish and Serve Immediately Transfer the bhel to serving plates or individual bowls. Garnish generously with chopped spring onion greens and fresh coriander leaves. Serve immediately!
Serve Immediately: This is the golden rule of Chinese Bhel. Once you add the fried noodles to the sauces, they will start getting soggy within minutes. Mix it right before serving to maintain that signature crunch.
Spice Level for Kids: If making this for younger children, increase the tomato ketchup amount and reduce (or eliminate) the Red Chili Sauce and Schezwan sauce.
Add Protein: To make it more filling, you can add small cubes of fried paneer (cottage cheese) or shredded cooked chicken along with the vegetables.
The Noodles: If you cannot find ready-made fried noodles, you can boil regular Hakka noodles, drain them, dry them completely, dust them with cornflour, and deep fry them until golden. However, this will add significantly to the preparation time.
