15 Feb 2016 Fifth season Chinese bhelIngredientsPlain Flour Noodles without egg 700 gmsVegetables thinly sliced capsicum, carrot, cabbage 1 cupWater (Enough to immerse noodles) 8 cupsBlack soya 1tbspSalt 1 tbspMustard leaf julienne cut 4 tbspSunflower oil 3 tbspWhite pepper 1 tspOnion thinly sliced 4 tbspSpring onion green part (chopped) 1 tbspLight Soya sauce 1tbsp Preparing the dishBoil 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.MethodThe 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.