Ingredients Plain Flour Noodles without egg 700 gms Vegetables thinly sliced capsicum, carrot, cabbage 1 cup Water (Enough to immerse noodles) 8 cups Black soya 1tbsp Salt 1 tbsp Mustard leaf julienne cut 4 tbsp Sunflower oil 3 tbsp White pepper 1 tsp Onion thinly sliced 4 tbsp Spring 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. Fifth season Chinese bhel Ingredients Noodles 500 gm Onion thinly sliced 4 tbsp Cucumber thinly sliced 2 tbsp Capsicum thinly sliced 1 tbsp Carrot thinly sliced 2 tbsp Tomato sliced 2 tbsp Green chillies chopped 6 pcs Coriander leaves chopped 2 tbsp Tomato sauce Â½ cup Salt 1 tbsp Pepper 1 tbsp Plain flour 5 tbsp Cornflour 5 tbsp Oil to fry Oil to fry Method: 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.