Chinese Bhel- Sk Khazana

This Chinese bhel compares well with the conventional bhel which is so popular in Mumbai This is a Sanjeev Kapoor exclusive recipe.

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Chinese Bhel- Sk Khazana

Main Ingredients Eggless hakka noodles, Schezwan sauce
Cuisine Indo-Chinese
Course Snacks and Starters
Prep Time 11-15 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Chinese Bhel- Sk Khazana

  • 200 grams Eggless hakka noodles
  • 2-3 tablespoons Schezwan sauce
  • to taste Salt
  • 1 tablespoon Tomato ketchup
  • 2-3 Spring onion bulbs sliced
  • 1 stalk Spring onion green diagonally sliced
  • 1/2 cup Bean sprouts
  • cup Roasted peanuts


  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.