Chinese Bhel

Ingredients

• ½ teaspoon light soy sauce
• 1 teaspoon vinegar
• 2 ½ tablespoons tomato ketchup
• ½ tablespoon chilli sauce
• 1 teaspoon chilli flakes
• 2 teaspoons sugar
• 1 ½ tablespoons cooking oil
• 6 cloves garlic, finely chopped
• 2 teaspoons ginger garlic paste
• 1 ½ teaspoons red chilli paste
• ¼ cup water
• ½ teaspoon salt
• ½ cup carrot, julienned
• ¼ cup green capsicum, julienned
• ¼ cup red capsicum, julienned
• ¼ cup yellow capsicum, julienned
• ½ cup green beans, thinly sliced, cut into thirds
• ¼ cup spring onion, greens only, cut into thirds
• 2 cups fried noodles, 140 gms mfs link

Steps

1. Combine all the sauce ingredients in a bowl and set aside.
2. Heat oil in a wok and add garlic. Sauté for 30 seconds or until fragrant. Add ginger garlic paste and red chilli paste and cook for 3 – 5 minutes on low to medium heat while stirring occasionally. Cook until the raw red chilli smell goes. When the red chilli paste looks slightly toasted, increase the heat to high and add the sauce mix and stir to combine.
3. Add water and cook till the sauce thickens enough to coat the back of a spoon. Turn off the heat and transfer the sauce into a bowl. Allow the sauce to cool completely.
4. When ready to eat, add carrots, bell peppers, beans, spring onions, fried noodles and the cooled sauce to a large bowl and toss to combine. Toss the bhel only when you are ready to serve as the fried noodles will get soggy over time.