7 Days with Instant Noodles- Day # 4
I made chinese bhel with maggi. Sounds outragious…I am sure it is not maggi it is the concept of a chinese bhel.
Chinese here would essentially mean cooked and deep friend noodles.
Bhel like the indian snack version means an assortment of spices and flavours that tastes outstanding.
Not even in my wildest imaginations thought that my wedding reception shall have this as a part of the starters. It was mind-blowing good.
So here’s my version of it.
You shall need: [Feeds strictly 1]
1… Single instant noodle cake. I used Maggi
1/2…Capsicum [Sliced thin]
2… Medium sized Tomatoes
1…Medium sized onion
Salt to taste
1/4 Tsp…Red chilli powder
1 Tsp… Oil
Oil for deep frying
1/2 Tbsp… Tomato Ketchup
- Grate the tomatoes and onion and finely chop the chilli
- Put the instant noodle to boil as instructed without the masala/tastemaker.
- Once done, wash them and keep aside. Put a little oil in it so that they dont stick
- In a wok, heat oil and add the chilly, tomato and onion.
- Add the salt and red chilli powder. Cook until the fat comes up.
- Add the capsicum and reduce the flame to medium. Cover with a lid and let it cook for 2 min. Turn off the gas once done.
- Heat oil to deep fry the noodles.
- Make 2 batches out of it and put in the oil once it is heated.
- Take out once it is golden brown and feels crisp.
- Once the noodle cakes are cooled, break them into a bowl and add the masala that we created.
- Mix well and serve immediately
You can very well substitute maggi with left over noodles/spaghetti