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Fifth Season Chinese bhel


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 ½ cup Salt 1 tbsp
Pepper 1 tbsp Plain flour 5 tbsp
Cornflour 5 tbsp Oil to fry Oil to fry

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.