Chinese Bhel is a delightful Indo-Chinese fusion snack made with crispy noodles, fresh vegetables, and flavorful sauces. This bhel is crunchy, tangy, spicy, and perfect for a quick snack or appetizer.. Here’s a simple way to prepare Chinese Bhel. This dish is a delicious Indo-Chinese fusion snack. Many love it for its crispy, tangy, spicy, and sweet flavors.
Enjoy this delightful fusion snack, which is perfect for parties, get-together, or just as a quick treat! Before you start, read the notes section. Follow the tips, and you’ll have a perfectly crispy, tangy, and satisfying Chinese Bhel. Enjoy experimenting with this versatile recipe!
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Step by Step Instructions with Photos
- Boil the noodles: Cook the hakka noodles as per package instructions. Drain and rinse them under cold water to prevent sticking. Spread them on a tray and let them air dry for 15-20 minutes, and sprinkle cornstarch evenly over them.




Fry the noodles: Heat oil in a deep pan for frying. Once the oil is hot, carefully add the noodles in batches and fry them until they are golden and crispy. Drain on a paper towel to remove excess oil and set aside.



- Prepare the sauce: In a bowl, mix schezwan sauce and tomato ketchup. Then add chili sauce, soy sauce, vinegar, black pepper, and a pinch of salt. Adjust sauces according to your taste preference.
- Combine everything: In a big wide ball add thinly sliced and julienne onion, carrots, bell peppers, cabbage and spring onion. Add the sauce mixture to the vegetables and mix well. Quickly add the fried noodles and toss everything together until the noodles are well coated with the sauce.




Garnish: Finely chop fresh coriander leaves or spring onion for garnishing. Serve promptly to keep the crunchiness of the noodles. Enjoy!



Recipe Card

Chinese Bhel/Crispy Noodle Bhel
Description
Chinese Bhel is a delightful Indo-Chinese fusion snack made with crispy noodles, fresh vegetables, and flavorful sauces.
Ingredients
Noodles
Vegetables
Sauce
For Garnishing:
Instructions
-
Boil the noodles: Cook the hakka noodles as per package instructions. Drain and rinse them under cold water to prevent sticking. Spread them on a tray and let them air dry for 15-20 minutes, and sprinkle cornstarch evenly over them.
-
Fry the noodles: Heat oil in a deep pan for frying. Once the oil is hot, carefully add the noodles in batches and fry them until they are golden and crispy. Drain on a paper towel to remove excess oil and set aside.
-
Prepare the sauce: In a bowl, mix schezwan sauce, tomato ketchup, chili sauce, soy sauce, vinegar, black pepper, and a pinch of salt. Adjust sauces according to your taste preference.
-
Combine everything: In a big wide ball add thinly sliced and julienned onion, carrots, bell peppers, cabbage and spring onion. Add the sauce mixture to the vegetables and mix well. Quickly add the fried noodles and toss everything together until the noodles are well coated with the sauce.
-
Garnish: Garnish with finely chopped fresh coriander leaves or spring onion and serve immediately to maintain the crunchiness of the noodles. Enjoy!
Note
- Crispy Noodles:
- I used homemade crispy fried noodles from a pack of hakka noodles. If you’re short on time, feel free to use store-bought fried noodles, which work just as well.
- When frying noodles at home, ensure they are completely dry before frying to avoid oil splattering and achieve maximum crispiness.
- To make it healthier, bake or air-fry the noodles instead of deep frying.
- Vegetables:
- You can experiment with vegetables like French beans, broccoli, snow peas, baby corn, or even sprouts.
- Always slice the vegetables thinly and uniformly.
- Customizations:
- Adjust the level of spice by increasing or reducing the red chili sauce or adding more chopped green chilies.
- For a tangier flavor, increase the vinegar slightly or add a splash of lime juice before serving.
- Garnish with toasted sesame seeds, crushed peanuts, or even crispy fried garlic for added flavor and texture.
- Serving Suggestions:
- Assemble and serve Chinese Bhel immediately after mixing the noodles with the sauce and veggies. The noodles can turn soggy if left sitting for too long.
- If preparing ahead of time, keep the crispy noodles and sauce mixture separate. Toss them together just before serving.