Chinese Bhel

Ingredients 

• 200 grams eggless hakka noodles
• 2-3 tablespoons schezwan sauce
• Salt to taste
• 1 tablespoon tomato ketchup
• 2-3 spring onion bulbs, sliced
• 1 stalk spring onion green, diagonally sliced
• ½ cup bean sprouts
• ¼ cup roasted peanuts

Method

1. Heat sufficient water in a deep non-stick pan. Add roughly broken noodles, 1 tablespoon oil and salt and cook for about 10 minutes. Keep stirring with a fork to ensure that the noodles do not stick to each other.
2. Strain into a bowl, transfer on a plate and pat dry with an absorbent paper.
3. Heat sufficient oil in a kadai. Put the boiled noodles and deep-fry till golden brown and crisp. Drain on absorbent paper and cool.
4. For each portion, take some of the fried noodles in a bowl and crush lightly. Add some schezwan sauce, some tomato ketchup, some spring onion bulbs, some spring onion greens, some bean sprouts and some peanuts and mix well.
5. Transfer into a serving bowl and serve immediately garnished with spring onion greens and peanuts.