Ingredients:

• 200 grams Hakka noodles or regular noodles
• 2 cups finely shredded cabbage
• 1/2 cup finely chopped capsicum (green bell pepper)
• 1/2 cup finely chopped carrot
• 1/4 cup finely chopped spring onions (both green and white parts)
• 2-3 cloves garlic, minced
• 2-3 green chilies, finely chopped (adjust to taste)
• 2 tablespoons soy sauce
• 1 tablespoon red chili sauce (adjust to taste)
• 1 tablespoon tomato ketchup
• 1/2 teaspoon vinegar
• 1/4 cup cilantro (coriander leaves), finely chopped
• 1/4 cup roasted peanuts
• 2-3 tablespoons vegetable oil
• Salt to taste

Instructions:

1. Cooking the Noodles:

• Cook the noodles according to the package instructions until they are al dente. Rinse with cold water to stop the cooking process and set aside.

2. Preparing the Sauce:

• In a small bowl, mix together soy sauce, red chili sauce, tomato ketchup, and vinegar to make a sauce. Set aside.

3. Stir-frying the Vegetables:

• Heat 2-3 tablespoons of vegetable oil in a wok or a large pan over high heat.

• Add minced garlic and chopped green chilies. Sauté for a minute or until they become fragrant.

• Add the chopped vegetables (cabbage, capsicum, carrot) and stir-fry for 2-3 minutes. You want them to be cooked but still slightly crunchy.

• Add the sauce mixture to the vegetables and stir-fry for another 1-2 minutes.

4. Mixing Noodles and Sauce:

• Add the cooked noodles to the wok and toss them together with the sauce and vegetables. Make sure the noodles are well coated with the sauce.

5. Garnishing:

• Add the chopped spring onions, cilantro, and roasted peanuts to the noodles. Mix everything well.

6. Serving:

• Serve your Chinese Bhel hot, garnished with extra cilantro or peanuts if desired.

Enjoy your homemade Chinese Bhel as a delicious and flavorful snack or appetizer!