Chinese Bhel is a delicious Indo-Chinese vegan snack made with crispy fried noodles. Make this easy Indian/Asian noodles salad in minutes and wow your guests!
This is a sponsored conversation written by me on behalf of Yondu. The opinions and texts are all mine.
Crispy crunchy noodles salad!
Table of Contents
Love the Indo-Chinese cuisine
Indo-Chinese is a term we Indians have coined. This cuisine is also very much an integral part of the Indian street food DNA.
While reading up on how this came to be, I got to know of this popular story. Around 250 years ago, a group of Chinese immigrated to Kolkata looking for a better life.
In order to make a living, they opened up restaurants and adapted their culinary styles to suit the tastes of their Indian patrons. The kind of spices and ingredients available to them at that time also played a huge part in developing this cuisine.
Now, nearly every city in India has adapted to this cuisine, be it fancy restaurants or roadside vendors. The greasy, spicy, stir-fried Indo-Chinese food has become wildly popular throughout the country!
Trending now
This cuisine is very popular among Indians across the world. We love it so much that sometimes we find the original Chinese cuisine a little bland!
There are many amazing dishes that have been born thanks to this fusion cuisine. Some of my favorites besides Chinese Bhel are Schezwan Fried Rice, Paneer Chilli, Hakka Noodles, Chilly Garlic Noodles, and Manchow Soup!
These dishes may or may not find a place in authentic Chinese cuisine but they surely have a place in the hearts of Indians.
I feel, that the real flavors lie in the kind of sauces used to prepare these special dishes! Asian cuisine is incomplete without its various sauces.
I always thought that I need to have all kinds of sauces in my pantry to make Indo-Chinese food until I was introduced to Yondu.
The ultimate seasoning for Asian recipes!
What is Yondu
I am excited to be partnering with Yondu for this recipe. Yondu is vegetable umami. It is an all-natural seasoning sauce made with umami-rich vegetables.
It's a shortcut to flavor because you can just add Yondu as a substitute for fish sauce, soy sauce, liquid aminos, salt, or a bouillon cube.
I like that you don't need too many ingredients to cook Asian food and just Yondu can easily replace them without compromising on the real flavors.
This Umami seasoning sauce gives a natural boost of savory depth to any dish in seconds.
I liked the fact that it's carefully brewed, and that the triple-fermented soybeans and rich vegetable broths combine to create a concentrated yet balanced umami-rich pantry sauce.
It is USDA Certified Organic, Non-GMO, Gluten-Free, Vegan, contains no artificial ingredients with 0 calories, carbs, sugar, fat. What's in here that's not to like?
What can you make with it?
The first thing I made using Yondu was a vegetable broth. I also shared the recipe on my Instagram reels. I was impressed with the flavors.
Then I decided to experiment with some Asian recipes like noodles and fried rice. Again, the flavors were on point without having to add too many sauces.
Just a few teaspoons instantly enhance stir-fries, soups, roasted vegetables, sauces, salad dressings, etc.
That is when I thought of making this Indo-Chinese treat and felt that Yondu would do full justice to it.
Where can you find it?
If you want to know more about Yondu, check out their website. You can also order it from Amazon. This product is also available in independent grocery stores in New York, New Jersey, and California.
BTW, cookilicious readers can avail of a 20% discount when you order. Simply use code 20offPriya (twentyoffpriya) at the checkout.
No one can resist it!
What's in a name?!
Chinese Bhel is crispy fried noodles tossed with a variety of crunchy veggies and sauces. Let me warn you - the flavors in these Asian/Indian vegan noodles salad are super addictive!
I don't know how this dish got its name but I can only guess! This is an Indo-Chinese take on the ever-famous chaat - Bhelpuri.
That's because the flavors are similar, they both need to be assembled fresh, they are made with a variety of sauces, they are crispy and crunchy, and are loved by all. I also have a fun alternative to the traditional Bhlpuri called Cheeselings Bhel.
If you love Indian street food, then also check out Sweet Potato Tikki Chaat, Pudla Sandwich, Chilli Cheese Corn Toast, Mexican Pani Puri, Tawa Chole, Moong Dal Pakora, and Blueberry Masala Soda Popsicle.
Why make this
This crunchy vegan noodle salad is a mix of sweet, spicy, tangy, and sour flavors. This is what makes it unique and interesting.
I feel this is the Indian version of American Chop suey! You got to try it! It's very good!
- Quick and easy snack
- Asian/Indian vegan noodles salad recipe
- Can be made in 30 minutes
- Is crunchy and spicy
- Extremely delicious and visually appealing
- Loved by all across ages
Ingredients needed
That's all you need!
Noodles - I have used Hakka Noodles for this recipe. You can use ramen, spaghetti, Maggi, or any other kind of vegan/gluten-free noodles for this Indian/Asian salad recipe.
Yondu - It truly is a one-stop seasoning sauce for dishes like these.
Veggies - Bell Pepper, onions, carrots, cabbage, and scallions are the main veggies that I have used. Feel free to add or skip any.
Sauces - Chilli garlic sauce, and rice vinegar are the sauces I have used. You can also you Schezwan chutney instead of the chilli garlic sauce for more flavor.
Garlic and cilantro bring in the aroma along with their distinct flavor.
Here's how to make it
Use any kind of noodles!
The first step is to prep the noodles.
- Add a teaspoon of Yondu to the water when boiling noodles.
- Then add and cook the noodles al dente as per instructions on the packet.
- Strain the water and spread the cooked noodles on a plate or over a baking sheet. Pour some oil and toss it.
- Once they cool down, then coat them with cornflour. Oil and cornflour prevent them from sticking to one another and helps absorb the excess water.
Fry or Air-Fry them!
Here's how to deep fry the noodles for Chinese Bhel. Traditionally, the noodles are deep-fried for this recipe.
- To deep-fry, heat oil in a frying pan. Fry the noodles in batches, in hot oil till they turn light golden and crisp. Spread them out as much as you can. Flip them a couple of times to ensure even cooking.
- Break them into pieces once they cool down.
Here's how to fry the noodles in an Air Fryer. (Images 3 & 4 above)
- Fry the cooked noodles in small batches at a time.
- Cover the air fryer basket with foil with gaps around the edges. Prick a few holes in the foil for air circulation.
- Place the noodles onto the foil-lined basket and place them in the air fryer and cook at 300 degrees F for 10 minutes.
- Toss the noodles every 5 minutes to ensure even frying.
- Once done, take out the crispy noodles and break them lightly.
You can prepare these crispy crunchy fried noodles in advance and store them in an airtight container.
Here's how to prep the veggies.
Now comes the part where you cook the veggies. Shred/chop all the veggies and keep them ready.
- In a wok, add sesame oil. Fry garlic, onions, and the white part of the green onions.
- Then add shredded carrots, cabbage, and bell peppers to the wok. Cook on high flame and ensure that the veggies don't cook fully. They need to have a crunch.
- Add chili-garlic sauce, rice vinegar, pepper, and sugar. Then add Yondu. Mix well on high flame till the sauce combines with the veggies.
- Take it off the flame and allow it to cool.
Putting this dish together is so easy!
Now comes the assembly part of this Asian/Indian vegan noodles salad recipe.
- In a mixing bowl, add the broken fried noodles.
- Then add this prepared vegetable sauce mixture. Mix them all together.
- Garnish with the green part of the spring onions and cilantro.
Best Indo-Chinese snack ever!
Serving suggestions
Chinese Bhel should be served immediately as it will become soggy later. It should be crispy and crunchy at the time of serving.
You can serve this street-style crispy Asian/Indian vegan noodles salad as a snack, side, or even as a main course. You can prep everything and mix when your guests arrive.
This also makes for picnic food. Just pack the noodles and the vegetable mixture in separate boxes and then toss them together when you sit to eat.
This kind of Indian noodles is always a HIT when served at parties, family brunches, or on date nights. It looks and sounds so wonderful that all your guests will be in for a treat!
Top tips, recommendations, and suggestions
You can use any kind of noodles, ramen, Maggi, or spaghetti for this recipe. If you get ready fried noodles, you can also use that.
If making them at home, you can fry them in advance and store them in airtight containers. They stay good for a month if stored well.
Adjust the spices as per your tolerance level. Feel free to add or skip any veggies of your choice. If you have bean sprouts, you can add them as well. Just remember to not overcook the veggies. They need to have their crunch.
Add Schezwan sauce and tamarind paste along with the other sauces to give it more flavor. Since Yondu has all the required flavors to season the dish, I have skipped adding salt. If you need, add salt after tasting.
Cooking it in sesame oil gives this dish an authentic flavor. But if unavailable to you, use any cooking oil. Feel free to mix and match with the sauces you have.
Be careful when frying the noodles. They need to be dry else they will splutter if you directly add them to hot oil. If you don't want to deep-fry the noodles, you can also air-fry them. Then you can enjoy this snack guilt-free.
There is another no-cook cold variation to this dish. You can add all the veggies raw along with the sauces to the fried noodles bowl and mix. The taste will differ slightly though.
Leftovers don't have the crunch in them, so I suggest only make as much as you need. You can make the veggies mixture and fry the noodles ahead of time. Mix when needed.
My favorite Asian recipes
- Thai Chilly Fried Rice
- Cilantro Pot Noodles
- Japanese Fried Rice
- Spicy Thai Noodles
- Thai Basil Veggie Noodles
Just a little bit of Yondu goes a long way!
Don't forget to check out Yondu. Trust me, it's one seasoning sauce you want in your pantry if you love Asian flavors.
If you’ve tried this Chinese Bhel | Crispy Noodles Salad recipe or any other recipe on the blog please let me know how it went by commenting below, I love hearing from you!
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Chinese Bhel | Crispy Noodles Salad
Equipment
Ingredients
To prep the noodles
- 300 gms Veg Hakka Noodles
- 1 teaspoon Yondu
- Water as needed
- 1-2 tablespoon oil
- 3-4 tablespoon cornflour
- Oil for frying
To prep the veggies
- 1 tablespoon sesame oil
- 10 cloves garlic
- 1 bunch scallions seperate the white and green parts
- 2 carrots
- 1 cup cabbage
- 1 Bell pepper
- ½ cup chilli garlic sauce
- 1 tablespoon vinegar
- 1-2 tablespoon tomato ketchup optional
- 2 teaspoon Yondu
- salt
- pepper
- 1 teaspoon sugar
- ¼ cup cilantro
Instructions
To prep the noodles
- Add a teaspoon of Yondu to the water when boiling noodles.
- Then add and cook the noodles al dente as per instructions on the packet.
- Strain the water and spread the cooked noodles on a plate or over a baking sheet. Pour some oil and toss it.
- Once they cool down, then add cornflour and give coat them. Oil and cornflour prevent them from sticking to one another and helps absorb the excess water.
2 ways to fry the noodles
- To deep fry, heat oil in a frying pan.
- Then fry the noodles in batches, in hot oil till they turn light golden and crisp. Spread them out as much as you can. Flip them a couple of times to ensure even cooking.
- Break them once they cool down.
- To fry in an Air Fryer, fry the cooked noodles in small batches at a time.
- Cover the air fryer basket with foil with gaps around the edges. Prick a few holes in the foil for air circulation.
- Place the noodles onto the foil-lined basket and place them into the air fryer at 300 degrees F for 10 minutes.
- Toss the noodles every 5 minutes to ensure even frying.
- Once done, take out the crispy noodles and break them lightly.
- You can prepare these crispy crunchy fried noodles in advance and store them in an airtight container.
To prep the veggies
- Then comes the part where you cook the veggies. Shred/chop all the veggies and keep them ready.
- In a wok, add sesame oil. Fry garlic, onions, and the white part of the green onions.
- Then add shredded carrots, cabbage, and bell peppers to the wok. Cook on high flame and ensure that the veggies don't cook fully. They need to have a crunch.
- Add chili-garlic sauce, rice vinegar, pepper, and sugar. You can also add tomato ketchup here. Then add Yondu. Mix them well on high flame till the sauce combines with the veggies.
- Take it off the flame and allow it to cool.
How to assemble
- In a mixing bowl, add the broken fried noodles.
- Then add this prepared vegetable sauce mixture. Mix them all together.
- Garnish with the green part of the spring onions and cilantro.
- Chinese Bhel should be served immediately as it will become soggy later. It should be crispy and crunchy at the time of serving.
Notes
Nutrition
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