Chinese Bhel

During our stay in Texas, my sister-in-law made this and i fell in love with the dish. It's crunchy, it's spicy and it's different. I call it a fusion food!

A fusion snack in which a dash of desi style is added - See more at: http://www.sanjeevkapoor.com/chinese-bhel.aspx#sthash.HZwUdsKR.dpuf

A fusion snack in which a dash of desi style is added - See more at: http://www.sanjeevkapoor.com/chinese-bhel.aspx#sthash.HZwUdsKR.dpuf

A fusion snack in which a dash of desi style is added - See more at: http://www.sanjeevkapoor.com/chinese-bhel.aspx#sthash.HZwUdsKR.dpuf

A fusion snack in which a dash of desi style is added - See more at: http://www.sanjeevkapoor.com/chinese-bhel.aspx#sthash.HZwUdsKR.dpufit is super easy to make and can be a crowd pleaser. Make it ahead of time and you can serve it at room temp like any other salad. 

Ingredients:

• 2 cups noodles (I used instant Maggie Noodles).
• 4-6 tbsp chopped red onion
• 2 Serrano peppers, chopped (Optional)
• ½ cup cabbage, very finely shredded
• Palm full of frozen, thawed corn kernels
• 1 Roma tomato, seeded & chopped
• 3 tbsp red & green bell pepper, chopped
• 4 tbsp cilantro, very finely chopped (optional)
• 2 stalks of green/spring onion, chopped
• 1/2 tsp very finely julienned fresh ginger
• 2 tbsp vegetable oil
• 1-2 tbsp of dry roasted peanuts for garnish and extra crunch

   For the sauce:

• 1.5 tsp smooth peanut butter
• 1-2 Packet of maggie seasoning 
• 1-2 tbsp of light soy sauce
• 1-1 1/2 tbsp ketchup
• 1 tsp Agave nectar
• 1 tsp Sri-racha or any hot sauce (Optional)
• 1 tbsp of sweet jalapeno sauce

Method:

1. Break the noodles apart so that they are separated (Do not crumble them). The noodles should be separated, so that when cooked they form clumps.
2. Heat a little oil and shallow fry the noodles at low heat, frequently tossing them around so all the noodles are cooked. They should look light brown and should be crispy. Set aside. (Optional: if you are using Maggie noodles then when u are frying the noodles add one seasoning packet to the noddles).
3. Whisk all the ingredients for the sauce together.
4. On high heat saute all the veggies along with the ginger, green chilies and the sauce mix till all the veggies absorb the sauce but yet maintain their crunch.
5. Turn the heat off and toss in the fried noodles & dry roasted peanuts and give it a good mix.
6. Garnish the dish with cilantro and/or spring onions.
7. Serve warm. (This dish becomes soggy, so make it when you are ready to eat)