CHINESE BHEL

                   DEEP FRIED NOODLES 

CHINESE BHEL

SERVES:2
INGREDIENTS

 VEGGIES:
CABBAGE-1 CUP
CARROTS:1/2 CUP
GREEN CAPSICUM/BELL PEPPER-1/3 CUP
ONION-1/3 CUP
TOMATO-1/3 CUP
GARLIC-3/4 PODS

NOTE:YOU CAN ADD VEGGIES OF YOUR CHOICE(CORN ,RED AND YELLOW BELL PEPPER,MUSHROOM,SPROUTS OF YOUR CHOICE etc..)

SAUCES:
HOT AND SWEET TOMATO SAUCE-1/2 TBSP
SOY SAUCE-1/2 TBSP
GREEN CHILLI SAUCE-1/2 TBSP
THAI SWEET CHILLI SAUCE-1/2 TBSP

VINEGAR-1/2 TSP
FRIED NOODLES-1 CUP
OIL-2 TSP

NOTE:ACCORDING TO YOUR TASTE YOU ARE FREE TO ADJUST THE QUANTITY OF SAUCES. ALSO FREE TO ADD SAUCES OF YOUR CHOICE.: YOU ARE FREE TO USE THE NOODLES OF YOUR CHOICE.

METHOD

1.HEAT OIL IN A PAN .ADD THE CHOPPED GARLIC AND SAUTE FOR A MINUTE.

CHOPPED VEGGIES

SAUTE THE GARLIC

2.ADD IN THE CABBAGE AND CARROT JULIENNE.SAUTE FOR A MINUTE

 NOTE:JULIENNE MEANS TO CUT THE VEGGIES IN LONGITUDINAL OR LENGTH WISE MANNER.

3.ADD BELL PEPPERS/CAPSICUMS.MIX WELL.

                   
4.TIME TO ADD ONIONS AND TOMATOES.TOSS THEM TOO..

5.TAKE ALL THE SAUCES AND VINEGAR IN A BOWL AND MIX THEM UP AND POUR THEM IN THE PAN.TOSS THEM WELL

SAUCES+VINEGAR

ADD IN THE SAUCES

6.NOW GOES IN THE LAST INGREDIENT..THE FRIED NOODLES...
   MIX MIX AND MIX.....

NOTE :ADD THE FRIED NOODLES AND PROCEED WHEN YOU ARE READY TO EAT .OTHERWISE THE NOODLES WILL BECOME SOGGY.

 7.OUR CHINESE BHEL IS READY TO SERVE.GARNISH WITH SLICED  ONIONS/CHOPPED HERBS OF YOUR CHOICE. ENJOY.

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