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15 Feb

Fifth season Chinese bhel


Plain Flour Noodles without egg 700 gmsVegetables thinly sliced capsicum, carrot, cabbage 1 cup
Water (Enough to immerse noodles) 8 cupsBlack soya 1tbsp
Salt 1 tbspMustard leaf julienne cut 4 tbsp
Sunflower oil 3 tbspWhite pepper 1 tsp
Onion thinly sliced 4 tbspSpring onion green part (chopped) 1 tbsp
Light Soya sauce 1tbsp 

Preparing the dish

  • Boil the water adding salt.
  • Add noodles into it and cook until they are soft enough to bite.
  • Drain them and run under cold water to stop it from further cooking.
  • Add 1 tbsp of the oil into the noodles, so that they do not stick with each other and leave in the strainer till required.


The Recipe for Chinese Bhel is you first Boil noodles and wash with cold water and spread on a flat surface for half an hour. Apply oil on noodles. Sprinkle maida and corn flour on noodles to dust it. Heat oil in a pan and deep fry noodles until brown and crisp. Drain, dry and cool the crisp noodles. Mix all ingredients and sauces well. Add the crisp noodles and serve instantly.