Chinese Bhel Recipe - Crispy Noodle Salad

Step 1: To begin making the Chinese Bhel, get all the vegetables ready and the chutneys and sauces ready and keep them aside when we get the noodles ready

Step 2: To begin making crispy noodles, we will first half cook the noodles in boiling water with a little salt

Step 3: Once the noodles are half cooked, drain the water and wash it under cold water to prevent more cooking

Step 4: Once the noodles have cooled down, toss the noodles in a tablespoon of oil

Step 5: Next step is to air fry them

Step 6: Note that you have to fry the noodles in small batches at a time to get perfect crispy noodles

Step 7: Cut an 8 x 8 inch foil, pinch its edges to fit into the air fryer basket

Step 8: Make sure there is an inch gap towards the edges so there is room for air circulation

Step 9: I also pricked a few holes in the foil for air circulation

Step 10: Place the oiled half cooked noodles onto the foil lined basket and place it into the air fryer at 180 C for 15 to 20 minutes

Step 11: You have to take the basket out every 7 minutes to toss the noodles and place it back inside for air frying

Step 12: After about 15 minutes, you will notice that the noodles have become crisp

Step 13: Take it out and keep aside

Step 14: The next step is to make the Chinese Bhel (Crispy Noodle Salad)

Step 15: Into a large bowl stir in all the vegetable and sauces and the noodles

Step 16: Do s tossing motion with two spoons and stir well to combine

Step 17: Check the salt and spice levels and adjust to suit your taste

Step 18: Serve the Chinese Bhel immediately as a tea time snack to relish as healthy for kids after school