Cheesy Chinese Bhel Recipe

Step 1: To begin making the Cheesy Chinese Bhel Recipe, we will first make the crispy noodles

Step 2: Into hot boiling water, add the hakka noodles and salt to taste

Step 3: Boil the noodles until the noodles soften but is not fully cooked

Step 4: Once the noodles are half cooked, drain the water and wash it under cold water to prevent more cooking

Step 5: Now we will deep fry the noodles

Step 6: Into preheated oil, add the half cooked noodles and deep fry until golden brown and crisp

Step 7: Keep aside

Step 8: To make the Cheesy Pudina Chutney, into a blender add the pudina, garlic, green chillies, ginger, roasted peanuts, sugar, salt to taste, Britannia Roasted Garlic Cheese Spreadz and water

Step 9: Blend them all to make a smooth chutney

Step 10: Keep aside

Step 11: To Make the Roasted VegetablesInto a preheated kadai add oil, garlic, ginger, onions and saute for a few seconds

Step 12: Add the capsicum, carrot, beans and cabbage, sprinkle some salt

Step 13: Stir fry on high heat for 2 to 3 minutes until the veggies are power cooked

Step 14: They should have a crunch and yet feel cooked

Step 15: Finally stir in the soy sauce & the chilli sauce and stir

Step 16: Turn off the heat

Step 17: Keep aside

Step 18: The final step is to toss to make the chinese bhel

Step 19: Into a large mixing bowl, add the noodles, the veggies, the cheesy pudina sauce and the sweet and spicy sauce

Step 20: Toss together until combined

Step 21: Add the grated Britannia cheese and some fresh spring onions and give it a mix

Step 22: Transfer the Cheesy Chinese bhel to small serving bowl and serve immediately

Step 23: Serve Cheesy Chinese Bhel Recipe with a thirst quencher like Kiwi Raw Mango Mint Masala Sherbet in the evenings