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.

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!

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.

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!

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.