Chinese Bhel is a delicious Indo-Chinese vegan snack made with crispy fried noodles, colorful stir-fried veggies, and bold, tangy sauces. This quick and easy Indian-Chinese crispy noodles salad comes together in just 45 minutes — perfect for a fun appetizer, potluck, or party snack. This fusion recipe shows you exactly how to make crispy noodles in the air fryer or deep fry them for that classic street-style crunch. Serve it fresh and watch everyone come back for seconds!
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What Is Chinese Bhel
Chinese Bhel is a popular Indo-Chinese street food snack that originated in Bombay (Mumbai). It’s made by tossing crispy fried noodles with crunchy stir-fried veggies, tangy sauces, and fresh herbs. This crunchy noodle salad is a delicious fusion of two iconic dishes — India’s beloved Bhelpuri chaat and the classic American Chop Suey.
Just like Bhelpuri, Indian Chinese Bhel is always assembled fresh and served immediately so that it stays light, crispy, and packed with flavor. The mix of spicy, sweet, tangy, and sour sauces makes this vegan noodle salad totally addictive — perfect as a quick snack, tasty appetizer, or crowd-pleasing party starter.
If you love Mumbai street food, you might also enjoy trying my Indian Street-Style Corn, Bombay Sandwich, Misal Pav, Pav Bhaji, Vada Pav, Ragda Patties, Tawa Pulao, Mushroom Kalan, Pudla Sandwich, Chilli Cheese Corn Toast, Mexican Pani Puri, Tawa Chole, Moong Dal Pakora, Dabeli Pizza, and Blueberry Masala Soda Popsicle.
What Is Indo-Chinese Cuisine
Indo-Chinese cuisine is a unique fusion that combines traditional Chinese cooking techniques with bold, flavorful Indian spices. This beloved Indian-Chinese food is an essential part of India’s vibrant street food culture, served everywhere from roadside stalls to upscale restaurants.
The roots of Indo-Chinese cooking go back about 250 years, when Chinese immigrants settled in Kolkata and adapted their recipes to suit Indian palates. Limited local ingredients, an adventurous spirit, and India’s love for heat and spice gave birth to iconic dishes that are now staples across India and adored by Indians around the world.
Famous for its greasy, spicy stir-fries, bold sauces, and irresistible crispy textures, Indo-Chinese food has such big, bold flavors that authentic Chinese food can sometimes taste too mild in comparison! The real magic of Indo-Chinese cooking lies in its signature sauces and the perfect balance of spicy, sweet, tangy, and savory — a true celebration of Asian fusion cuisine that keeps you coming back for more.
Some of my favorite Indo-Chinese recipes besides Bombay Chinese Bhel include Schezwan Fried Rice, Paneer Chilli, Indian Street-style Hakka Noodles, Chilly Garlic Noodles, Cilantro Noodles, and Manchow Soup. These dishes may not exist in traditional Chinese cuisine, but they’ve found a special place in every Indian heart (and menu!).
Homemade Air Fried Crispy Noodles Salad
Normally people wonder if Chinese Bhel is healthy or not. That's because, traditionally, the noodles are deep-fried for that authentic street-style crunch, but thanks to the Air Fryer, you can now make this snack lighter and more convenient at home. It’s a crispy Asian/Indian salad you can truly enjoy guilt-free — my kind of salad!
Enjoy this street-style Chinese Bhel Noodles recipe at home knowing it’s made without any artificial food coloring, preservatives, or MSG. This crunchy vegan noodle salad bursts with sweet, spicy, tangy, and sour flavors in every bite. It’s this bold flavor mix that makes Chinese Bombay Bhel so unique, irresistible, and loved by all!
Want to experiment with your Air Fryer? Try these quick and easy Air Fryer recipes: Kurkuri Bhindi, Air Fryer Apples, Garlic Bread, Loaded Nachos, Air Fried Cauliflower, Jalapeno Poppers, Air Fried Green Beans, and Chilli Cheese Toast. These tasty snacks and sides are perfect for adding variety to your Air Fryer lineup!
Why Make It
- Quick and Easy Street-Style Snack 🥢
- Asian/Indian Vegan Noodles Salad 🥗
- Ready in Just 45 Minutes ⏱️
- Crunchy, Spicy and Flavor-Packed 🌶️
- Can Be Air-Fried or Deep-Fried 🍜
- Delicious and Visually Stunning 😍
- A Total Crowd-Pleaser! 🎉
Ingredients needed 🧾
Noodles: I use veg Hakka noodles for this non-fried Chinese Bhel recipe — they’re easy to find at any Indian grocery store or online (Amazon works great!).
Veggies: The main vegetables in this Chinese crunchy noodle salad are bell peppers, onions, carrots, cabbage, and scallions (green onions). Feel free to mix and match — add your favorites or skip what you don’t have. The key is to keep them fresh and crisp! To save time, you can even use pre-shredded coleslaw mix.
Sauces: The bold flavor comes from a mix of Schezwan sauce (or chili garlic sauce), coconut aminos (or soy sauce), tomato ketchup, and rice vinegar. These sauces create the signature sweet, spicy, and tangy taste that makes this Indian-Chinese street food so addictive. You can also add green chili sauce for an extra spicy kick.
Aromatics: Fresh garlic and chopped cilantro add delicious aroma and a burst of fresh, herby flavor that ties the whole noodle chaat together. You can also mix in a little ginger paste for even more depth of flavor.
How to make it 🔪
To Cook The Noodles
- Boil the noodles: Bring water to a boil in a pan. Add the noodles and cook them al dente, following the instructions on the packet. Do not overcook them.
- Drain and rinse: Drain and run them under cold water to stop further cooking. Coat with oil: Drizzle oil and gently toss to coat them evenly.
Air-Fry Method
- Cool and flour: Spread them on a lined plate or baking sheet. Let them cool completely on the counter. Once cooled, sprinkle cornflour on top.
- Dust gently: Using your fingers, lightly coat the noodles with the cornflour. This step helps absorb excess moisture and prevents sticking. Be gentle to avoid breaking them — try to separate any clumps as you go.
- Air fry: Lightly spray them with cooking oil. Place the tray in the air fryer and cook at 350°F (180°C) for about 10 minutes, tossing halfway through. They should turn crisp and golden.
- Cool and store: Let the crispy noodles cool completely, then break them into pieces (not too tiny). Store in an airtight container until ready to use.💡 Tip: You can make them in advance. They add the perfect crunch to your homemade Air Fried Chinese Bhel!
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Alternate Deep-Fry Method
- Heat oil and fry in batches: Heat oil in a frying pan and deep fry the cooked, floured noodles in small batches until they turn light golden and crispy, flipping a couple of times for even cooking.
- Drain, cool, and break: Transfer the deep fried noodles to a paper towel to absorb excess oil. Once completely cool, break them lightly into bite-sized pieces and store in an airtight container.
To Cook The Veggies
- Prep the veggies: Shred or finely chop all the vegetables — typically carrots, cabbage, bell peppers, onions, and green onions. Keep them ready. 💡 Tip: Chop all the vegetables length-wise and in the same size, to ensure even cooking. Use a food processor to save time and effort.
- Sauté aromatics: Heat a little sesame oil in a wok. Add minced garlic, chopped onions, and the white parts of the green onions. Sauté for a minute until fragrant.
- Add veggies: Toss in the shredded carrots, cabbage, and bell peppers. Stir-fry on high flame for 3–4 minutes, stirring constantly. The veggies should stay crunchy — do not overcook.
- Add sauces: Pour in Schezwan sauce, rice vinegar, coconut amino (or soy sauce), and tomato ketchup. Stir well on high heat so the sauce coats the veggies evenly.
- Season: Add a pinch of sugar and crushed black pepper. Taste and add salt if needed. Mix well.
- Finish: Turn off the flame, garnish with freshly chopped cilantro, and mix once more. Let the mixture cool completely before adding to the crispy noodles.💡 Tip: The veggies must be cool before mixing, so they don’t make the Chinese Bhel soggy!
To Assemble The Chinese Bhel
- Combine: In a large mixing bowl, add the broken crispy fried noodles.
- Add veggies: Add the prepared stir-fried vegetable and sauce mixture.
- Toss: Gently mix everything together until the noodles are well coated with the veggies and sauce.
- Garnish and serve: Garnish the Chinese Bhel Salad with the green parts of the spring onions and fresh chopped cilantro.
Serving suggestions 🍽
Serve Chinese Bhel immediately while they are still crispy and crunchy — it tastes best fresh, because the fried noodles can turn soggy if left to sit for too long. To keep that perfect street-style crunch, always toss everything together just before serving.
For extra texture and flavor, sprinkle some sev, fried garlic, roasted peanuts, sesame seeds, or even a little shredded cheese on top. These tasty toppings make this Indo-Chinese noodles salad even more fun and delicious!
When to serve Indian-Style Chinese Bhel Chaat
You can enjoy this crispy Indian vegan noodle salad as a quick snack, party appetizer, side dish, or even a light main course. This cold, crunchy noodle salad is perfect for family get-togethers, holiday parties, potlucks, game nights, date nights, movie nights, after school snack, or weekend brunches.
This flavorful Indo-Chinese snack is also great for picnics or road trips. Just pack the fried noodles and the veggie mixture separately in airtight containers, then toss them together right before eating for a fresh, crunchy bite.
This kind of crispy Indian noodles chaat is always a hit at parties — it looks so colorful and inviting that your guests will love both the taste and the fun presentation!
To make entertaining easy, prep everything ahead of time — fry the noodles, stir-fry the veggies, and have all the sauces ready to go. When your guests arrive, simply toss everything together for a fresh, crunchy treat. This Indo-Chinese Bhel recipe is a HIT!
Tip: Serve chatpata Chinese Bhel in individual bowls or cups for an easy, mess-free street food experience at home. You can even get creative and stuff this crispy noodle salad in tortillas or rotis to make a fun Chinese Bhel Frankie — perfect for parties and kids!
Top recipe tips 💭
Be careful when frying the noodles — make sure they’re dry, or they’ll splutter when added to hot oil. You can also use an air fryer for a lighter, mess-free option. Adjust the spices and sauces to suit your taste and spice tolerance. Feel free to add or skip veggies as you like — an assortment of colorful vegetables makes this Chinese Bhel Puri even more appetizing. If you don’t have cornflour, you can easily substitute it with all-purpose flour.
Recipe FAQs
I use veg Hakka noodles (eggless) for this Chinese Bhel recipe, which you can easily find at any Indian grocery store or online (Amazon works great!). But feel free to use any variety you have on hand — ramen, spaghetti, Maggi, whole wheat, or millet noodles, or even La Choy Chow Mein Noodles all work well in this Indo-Chinese noodle salad.
You can also make this recipe with vegan or gluten-free noodles if needed. And if you find pre-fried ones like Wai Wai noodles, you can use those too for an even quicker version!
To keep your Chinese Bhel crispy and fresh, prep the veggies mixture and fry the noodles ahead of time, but store them separately. Once they cool down, keep them in an airtight container — they’ll stay crunchy for up to 10-12 days if stored properly at room temperature.
Always mix the crispy noodles and veggies sauce just before serving for that perfect street-style crunch.
Leftover Chinese Bhel will lose its crispiness once mixed, so it’s best to make only as much as you need. If you do have leftovers, store them in the fridge for 3–4 days — they’ll be softer but still tasty. You can lightly reheat the veggies mixture, but don’t expect the Air Fried Chinese Bhel to stay crunchy once combined.
There’s a refreshing cold variation of this crispy noodles salad where you toss all the veggies raw with the sauces and fried noodles. This no-cook version of this Indian street-food is quicker but will have a slightly different taste and texture — fresher and crunchier from the raw vegetables.
I use the Kalorik Air Fryer, which comes with a tray, but if you have an air fryer with a basket, here’s how you can air fry the noodles:
Cover the air fryer basket with aluminum foil, leaving gaps around the edges. Prick a few holes in the foil to allow proper air circulation.
Spread them evenly on the foil-lined basket. You will have to do it in batches.
Air fry at 300°F (150°C) for about 10 minutes.
Toss or shake them halfway to ensure even crisping.
When done, remove the crispy ones and break them lightly into bite-sized pieces when cool.
This method makes perfectly crispy street-style Chinese noodles without excess oil.
Absolutely! If you want to switch things up or avoid frying noodles, you can use crunchy alternatives like cheeselings, toasted makhana (fox nuts), fried papdi, or wonton strips. These options add great texture and maintain the signature crunch in this Indo-Chinese crispy noodle salad.
Feel free to get creative with any crispy, crunchy snack you love!
Absolutely! You can toss in extras like bean sprouts, shredded beets, broccoli slaw, baby corn, or even grilled strips of tofu for added texture and flavor. Just be sure not to overcook the vegetables — they should stay crisp to maintain that perfect street-style crunch.
If you want to make a Jain-friendly Chinese Bhel, simply skip onions, garlic, ginger, and cilantro while keeping all the other fresh ingredients. Also ensure the sauces don't contain onion and garlic.
My favorite Asian recipes
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Recipe 📖
Street-Style Chinese Bhel (Vegan Crispy Noodles Salad)
Equipment
Ingredients
To Prep The Noodles
- 140 gms Veg Hakka Noodles
- Water as needed
- 1 tablespoon oil
- 3-4 tablespoon cornflour
- Oil for frying if deep frying
To Prep The Veggies
- 1 tablespoon sesame oil
- 10 cloves garlic
- 1 cup sliced onions
- 1 bunch scallions seperate the white and green parts
- 2 carrots
- 1 cup cabbage
- ½ Bell pepper
- ½ cup chilli garlic sauce or schezwan sauce
- 1 tablespoon vinegar
- 1 tablespoon coconut amino
- 1 tablespoon tomato ketchup
- salt
- pepper
- 1 teaspoon sugar
- ¼ cup cilantro
Instructions
To Cook The Noodles
- Boil the noodles: Bring water to a boil in a pan. Add the noodles and cook them al dente, following the instructions on the packet. Do not overcook them.
- Drain and rinse: Drain and run them under cold water to stop further cooking. Coat with oil: Drizzle oil and gently toss to coat them evenly.
Air Fry Method
- Cool and flour: Spread them on a lined plate or baking sheet. Let them cool completely on the counter. Once cooled, sprinkle cornflour on top.
- Dust gently: Using your fingers, lightly coat the noodles with the cornflour. This step helps absorb excess moisture and prevents sticking. Be gentle to avoid breaking them — try to separate any clumps as you go.
- Air fry: Lightly spray them with cooking oil. Place the tray in the air fryer and cook at 350°F (180°C) for about 10 minutes, tossing halfway through. They should turn crisp and golden.
- Cool and store: Let the crispy noodles cool completely, then break them into pieces (not too tiny). Store in an airtight container until ready to use.💡 Tip: You can make them in advance. They add the perfect crunch to your homemade Air Fried Chinese Bhel!
Alternate Deep-Fry Method
- Heat oil and fry in batches: Heat oil in a frying pan and deep fry the cooked, floured noodles in small batches until they turn light golden and crispy, flipping a couple of times for even cooking.
- Drain, cool, and break: Transfer the deep fried noodles to a paper towel to absorb excess oil. Once completely cool, break them lightly into bite-sized pieces and store in an airtight container.
To Cook The Veggies
- Prep the veggies: Shred or finely chop all the vegetables — typically carrots, cabbage, bell peppers, onions, and green onions. Keep them ready. 💡 Tip: Chop all the vegetables length-wise and in the same size, to ensure even cooking. Use a food processor to save time and effort.
- Sauté aromatics: Heat a little sesame oil in a wok. Add minced garlic, chopped onions, and the white parts of the green onions. Sauté for a minute until fragrant.
- Add veggies: Toss in the shredded carrots, cabbage, and bell peppers. Stir-fry on high flame for 3–4 minutes, stirring constantly. The veggies should stay crunchy — do not overcook.
- Add sauces: Pour in Schezwan sauce, rice vinegar, coconut amino (or soy sauce), and tomato ketchup. Stir well on high heat so the sauce coats the veggies evenly.
- Season: Add a pinch of sugar and crushed black pepper. Taste and add salt if needed. Mix well.
- Finish: Turn off the flame, garnish with freshly chopped cilantro, and mix once more. Let the mixture cool completely before adding to the crispy noodles.💡 Tip: The veggies must be cool before mixing, so they don’t make the Chinese Bhel soggy!
To Assemble The Chinese Bhel
- Combine: In a large mixing bowl, add the broken crispy fried noodles.
- Add veggies: Add the prepared stir-fried vegetable and sauce mixture.
- Toss: Gently mix everything together until the noodles are well coated with the veggies and sauce.
- Garnish and serve: Garnish the Chinese Bhel Salad with the green parts of the spring onions and fresh chopped cilantro. Serve Chinese Bhel immediately while they are still crispy and crunchy.
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We'll email this recipe to you, so that you can look at it later!
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